Black Bean Soup


Soak overnight, or minimum of 3 hours:
2 lbs Black Beans
3 qts Water
1 tbsp Butter
4 slices Bacon, Chopped
2 ea Onions, Diced
5 cloves Garlic, Chopped
3 ea Serrano, whole with slit
½ cup Cilantro, Chopped
3 qt Stock
1 ea Bayleaf
1 tsp Cumin
1 tsp Chili Powder
Salt and Pepper, to taste


Soak Black Beans in water for at least 3 hours, drain liquid and reserve beans. In a large pot melt butter, add bacon and render fat. Add garlic, onions and Serrano. Cook until onions half cooked. Add beans, 2 quarts stock and all spices. Bring to boil, reduce to simmer and cook for about two hours or until beans are tender and not gritty. Remove bay leaf and Serrano peppers. Adjust consistency with about ½ - 1 quart of remaining stock. Remove from heat and let cool to serving temperature. Puree slightly, leaving some whole beans. Taste for salt and pepper. Garnish with Pico de Gallo and Lime Sour cream. (Pork Flauta as seen on show is optional, try fried tortilla strips instead).