CUBAN BLACK BEANS

Here is a recipe from south of the border . . . way south . . . all the way to Cuba.

3 cups dried black beans

1 qt water

3 T extra-light olive oil
1 large onion, chopped

2 stalks celery, chopped

4 cloves garlic, cut into 2 or 3 pieces

1 jalapeno, split and seeded

1 bunch of cilantro, long stems cut off

Salt and freshly ground black pepper

1 t dried oregano

¼ t allspice

2 T ground cumin

½ t coriander

½ t turmeric

2 bay leaves

1 small smoked ham hock

2 qts chicken broth

Sour cream

4 scallions, chopped

Lime wedges, for garnish

Cilantro sprigs, for garnish

Rinse and sort beans, discarding any foreign material. 

Combine beans and water in a saucepan and bring to a boil for 2 minutes.  

Cover and set aside for at least 8 hours. You can also do this overnight.

In a skillet, add the oil and sauté the onion, celery, garlic, and jalapeno for 10 minutes.

When cool, spoon into a food processor along with most of the cilantro, leaving some for garnish, and process.

Drain the beans and discard the water. Add the beans to a large soup pot or Dutch oven.

Add the ham hock, chicken stock, and processed vegetables.

Add the spices and simmer, partially covered, for 3 hours.

To serve, remove the bay leaves and ham hock.

Ladle the soup into warm soup bowls.

Place a dollop of sour cream on top of each bowl of soup. 

Garnish with some scallions, fresh cilantro, and a lime wedge on the side.

Serves 4