Black Bean Soup With Pico De Gallo and Chipotle Creme

Photo: Active Foodie

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

Preparation

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.

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.

Remove the ham hocks , remove the meat from the bone, shred the meat and place back in the pot.

If the soup is too thick, stir in some chicken stock to bring it to your desired consistency.

Serve in bowl, topped with pico de gallo and a dollop of chipotle crème.

NOTE: the original recipe calls to puree the soup, but I prefer it more like a stew, and having the beans whole.