Black Bean Soup With Pico De Gallo and Chipotle Creme

Name: Black Bean Soup With Pico De Gallo and Chipotle Creme
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Cuisine: Mexican
Ingredients: 0 pieces Pico de Gallo (Pico de gallo); ½ piece Yellow Onion (1/2 of a minced white onion); 4 pieces Vine Ripened Tomato (4 large tomatoes, diced); ¼ cup Coriander (1/4 cup minced cilantro); ½ piece Jalapeño (1/2 jalapeno, diced); 1 tbsp Lime Juice (1 tablespoon fresh lime juice); 0 tsp Table Salt (Salt + 1 1/2 teaspoons salt); 0 pieces Black Bean Sauce (Black Bean Soup); 1 lb Black Beans (1 pound dried black beans, rinsed); 4 cup Bottled Drinking Water (4 cups of water); ½ piece White Onion (1/2 white onion, chopped); 2 pieces Carrot (2 carrots, peeled and chopped); 3 oz Pork (3 ounces salted pork (Note: I found this at Whole Foods right next to the smoked ham hoc); 1 lb Ham Hock (1 pound smoked ham hocks); 2 pieces Garlic (2 garlic cloves); 1 ½ tsp White Pepper (1 1/2 teaspoons white pepper); 1 tsp Cumin Seeds (1 teaspoon cumin); ½ tsp Dried Oregano (1/2 teaspoon dried oregano); ½ cup Chicken Broth (1/2 cup – 1 chicken stock (optional)) — optional; 0 tsp Chipotles (Chipotle Crème + 1/2 teaspoon chipotles (Tip: I buy a can of chipotles from the grocery store, and keep it fro); ¼ cup Heavy Cream (1/4 cup low far sour cream); ¼ piece Greek Yogurt (1/4 greek yogurt)

135 minMexican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Gluten Free

Ingredients

For 6 servings

Pico de Gallo0 pieces · Pico de gallo
Yellow Onion½ piece · 1/2 of a minced white onion
Vine Ripened Tomato4 pieces · 4 large tomatoes, diced
Coriander¼ cup · 1/4 cup minced cilantro
Jalapeño½ piece · 1/2 jalapeno, diced
Lime Juice1 tbsp · 1 tablespoon fresh lime juice
Table Salt0 tsp · Salt + 1 1/2 teaspoons salt
Black Bean Sauce0 pieces · Black Bean Soup
Black Beans1 lb · 1 pound dried black beans, rinsed
Bottled Drinking Water4 cup · 4 cups of water
White Onion½ piece · 1/2 white onion, chopped
Carrot2 pieces · 2 carrots, peeled and chopped
Pork3 oz · 3 ounces salted pork (Note: I found this at Whole Foods right next to the smoked ham hoc
Ham Hock1 lb · 1 pound smoked ham hocks
Garlic2 pieces · 2 garlic cloves
White Pepper1 ½ tsp · 1 1/2 teaspoons white pepper
Cumin Seeds1 tsp · 1 teaspoon cumin
Dried Oregano½ tsp · 1/2 teaspoon dried oregano
Chicken Broth½ cup · 1/2 cup – 1 chicken stock (optional) · optional
Chipotles0 tsp · Chipotle Crème + 1/2 teaspoon chipotles (Tip: I buy a can of chipotles from the grocery store, and keep it fro
Heavy Cream¼ cup · 1/4 cup low far sour cream
Greek Yogurt¼ piece · 1/4 greek yogurt

Make it mine in the app

Steps

1In 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.
2Stir 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.
3Remove the ham hocks , remove the meat from the bone, shred the meat and place back in the pot.
4If the soup is too thick, stir in some chicken stock to bring it to your desired consistency.
5Serve in bowl, topped with pico de gallo and a dollop of chipotle crme.
6NOTE: the original recipe calls to puree the soup, but I prefer it more like a stew, and having the beans whole.