Back to Recipes
Black Bean Soup With Pico De Gallo and Chipotle Creme
Active Foodie
16 minutes
6-8 servings
BeginnerTotal Steps
5
Ingredients
21
Tools Needed
2
Ingredients
- 0.5 minced white onion
- 4 large tomatoes, diced
- 0.25 cup minced cilantro
- 0.5 jalapeno, diced
- 1 tablespoon fresh lime juice
- salt
- 1 pound dried black beans, rinsed
- 4 cup water
- 0.5 white onion, chopped
- 2 carrots, peeled and chopped
- 3 ounce salted pork
- 1 pound smoked ham hocks
- 2 garlic cloves
- 1.5 teaspoon white pepper
- 1 teaspoon cumin
- 0.5 teaspoon dried oregano
- 1.5 teaspoon salt
- 0.5-1 cup chicken stock(optional)
- 0.25 cup low fat sour cream
- 0.25 greek yogurt
- 0.5 teaspoon chipotles
Instructions
1
Step 1
15 minutes
In a tall soup pot, combine the beans, water, onion, carrots, salt pork, and ham hocks. Bring the mixture to a boil over high heat, then reduce to a simmer and cook, covered, for 15 minutes.
2
Step 2
1 1/2 to 2 hours
Stir in garlic, white pepper, cumin, oregano, and salt. Continue to simmer, partially covered, stirring occasionally until the beans are very tender, about 1 1/2 to 2 hours.
3
Step 3
Remove the ham hocks. Remove the meat from the bone, shred the meat, and place it back in the pot.
4
Step 4
If the soup is too thick, stir in some chicken stock to bring it to your desired consistency.
5
Step 5
Serve in a bowl, topped with pico de gallo and a dollop of chipotle crème.
Tools & Equipment
tall soup pot
bowl