Photo by: Active Foodie
Black Bean Soup With Pico De Gallo and Chipotle Creme
Food Ingredients:
Pico de gallo 1/2 of a minced white onion 4 large tomatoes, diced 1/4 cup minced cilantro 1/2 jalapeno, diced 1 tablespoon fresh lime juice Salt Black Bean Soup 1 pound dried black beans, rinsed 4 cups of water 1/2 white onion, chopped 2 carrots, peeled and chopped 3 ounces salted pork (Note: I found this at Whole Foods right next to the smoked ham hoc 1 pound smoked ham hocks 2 garlic cloves 1 1/2 teaspoons white pepper 1 teaspoon cumin 1/2 teaspoon dried oregano 1 1/2 teaspoons salt 1/2 cup – 1 chicken stock (optional) Chipotle Crème 1/4 cup low far sour cream 1/4 greek yogurt 1/2 teaspoon chipotles (Tip: I buy a can of chipotles from the grocery store, and keep it fro
Recipe preparation:
1 Preparation 2 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. 3 Stir in garlic, white pepper, cumin, oregano and salt and continue to simmer, partially covered, stirring occasionally until the beans are very tender, about 1 1/2 to 2 hours. 4 Remove the ham hocks , remove the meat from the bone, shred the meat and place back in the pot. 5 If the soup is too thick, stir in some chicken stock to bring it to your desired consistency. 6 Serve in bowl, topped with pico de gallo and a dollop of chipotle crème. 7 NOTE: the original recipe calls to puree the soup, but I prefer it more like a stew, and having the beans whole.
Recipe source: Foodista recipe
