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Stew's Mexican Style Black Bean Soup

A hearty and flavorful alternative to chicken noodle, this slow-simmered black bean soup is packed with depth and texture.

 

Preparation Time: 15 MINUTES, plus overnight soaking of black beans

 

Cooking Time: 21/2 HOURS

 

Yield: About 12 servings

Measurements Ingredients Savings Availability
1 lb.  Black Beans $ Add to Shopping list
2 tbs.  Olive Oil - 750 ml. Weekly Special $5.99 - Save $2 Add to Shopping list
1/4 lb.  Salt Pork

Not available at Stew's

 

Cut into small cubes.

2 cups  Onion $0.89 ea Add to Shopping list
 

Chopped (about 2 large onions)

1 tbs.  Garlic Cloves $ Add to Shopping list
 

Minced (3 large cloves)

1-1/2 cups  Green Pepper $ Add to Shopping list
 

Finely diced

8 cups  Beef Broth $ Add to Shopping list
Bay Leaves $ Add to Shopping list
1/2 cup  Cilantro $ Add to Shopping list
 

Minced (optional)

1 tsp.  Oregano $ Add to Shopping list
 

Dried

1-1/2 lbs.  Smoked Ham Hock

Not available at Stew's

2   Hot Peppers $ Add to Shopping list
 

Dried. Chopped (or 2 tsp. hot red pepper flakes)

2 tbs.  Red Wine Vinegar $ Add to Shopping list
1/4 cup  Sherry Wine Vinegar $ Add to Shopping list
  Salt & Pepper $ Add to Shopping list
 

To taste

1. Put the beans in a large bowl and add cold water to cover by about 2 inches. Soak overnight.

 

2. The next day, heat the oil in a large pan and add the salt pork. Cook, stirring often, until it renders its fat. Add the onion, garlic, and green pepper. Cook until the vegetables are wilted.

 

3. Drain the beans and add them to the pan. Add the beef broth. Add the bay leaf, cilantro, oregano, pork hocks, salt, pepper, and the hot red pepper. Bring to a boil and reduce heat to simmer. Cook for about 2 hours, or until the beans are soft.

 

4. Remove the pork hocks. When they are cool enough to handle, tear off the meat from the hocks and chop it well. Return the meat to the pot and stir.

 

5. Pour half of the mixture into the container of a food processor or blender. Blend to a fine texture. Return this to the soup and stir to blend. Add the vinegar and sherry. Heat thoroughly. Serve, if desired, with chopped onions, chopped scallions, or lime slices.