Black beans (Phaseolus vulgaris) are native to the Americas. One of over 500 varieties of kidney beans, black beans are also known as turtle beans, caviar criollo, and frijoles negros. These beans date back at least 7,000 years, as a staple food in Central and South American.
This particular recipe is adapted from “Cold-Weather Cooking” by Sarah Leah Chase, Workman Publishing, New York, 1990. Sharon made this soup the night of a snow storm – what could be better. The flavor notes are subtle and surprising.
8 ounces sliced bacon, diced
1 large onion, minced
3 cloves garlic, minced
6 carrots, peeled and minced
4 ribs celery, minced
3 jalapeños chilies, stemmed, seeded, and diced
1 large can of tomato sauce
¼ cup cumin
¼ cup oregano
2 bay leaves
1 pound black turtle beans, soaked for at least four hours
4 quarts chicken stock
½ cup fresh lime juice
½ cup sherry or Madeira
Salt and pepper to taste
½ cup fresh chopped cilantro
Sour cream to garnish
1. Cook the bacon in a large stockpot over medium-high heat until it begins to crisp. Remove it with a slotted spoon and drain on paper towels.
2. Add the onions, garlic, carrots, and celery to the bacon fat and sauté, stirring occasionally, for 10 minutes. Stir in the jalapeños and cook 5 minutes more. Stir in the cumin and oregano.
3. Rinse and drain the black beans and add to the stockpot. Add the tomato sauce. Cover with the chicken stock. Simmer uncovered until the beans are tender and starting to split, about two hours. Thin with additional broth as you wish.
4. Remove the bay leaves. Stir in the lime juice, sherry and bacon. Season to taste. Just before serving stir in the cilantro and garnish with a spoonful of sour cream. We served this fabulous soup on white rice.
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