Southwestern Black Bean Soup
|Rendered bacon fat/Olive oil||1⁄4 Cup (4 tbs)|
|Onions||4 Medium, chopped|
|Garlic||8 Clove (40 gm), minced|
|Beef broth||27 1⁄2 Ounce (Two 13 3/4 Ounce Cans)|
|Chicken broth||27 1⁄2 Ounce (Two 13 3/4 Ounce Cans)|
|Dried black beans||1 Pound|
|Meaty ham hock/Ham bone||1|
|Oregano||2 Tablespoon (Preferably Mexican)|
|Ground cloves||1⁄4 Teaspoon|
|Pickled jalapenos||5 , minced to make 1/4 cup|
1. In a large saucepan or flameproof casserole, heat the bacon fat. Add the onions and garlic, cover and cook over moderately low heat, stirring occasionally, until tender, about 20 minutes.
2. Add the beef and chicken broths, the black beans, ham hock, pig's foot, cumin, oregano, thyme, cloves, jalapeflos and 2 cups of water. Bring to a boil, reduce the heat to moderately low and simmer, partially covered, stirring and skimming occasionally, for about 2 1/2 hours, or until the beans are tender.
3. Remove and discard the pig's foot. Remove and reserve the ham hock. In a food processor, puree half of the soup: return the puree to the pan with the remaining soup.
4. Remove the meat from the ham hock, shred and add to the soup. Simmer for 10 minutes.
5. Serve hot.