Black Bean Soup

1 lb black beans
2-3 lbs pork shoulder
1 Onion
3 Celery stalks
1 Orange Pepper
4-5 garlic cloves
1 habenero
1 serrano
1 chipotle in adobo sauce
1 28 oz can tomatoes.
1 tsp Cumin seeds

Soak beans overnight or do the quick soak. (on pkg)
S/P the shoulder with garlic salt and cayenne. Let rest in room temp for and hour. (while beans are doing quick soak)
Heat Dutch Oven over med heat add olive oil when hot and brown pork. Remove, cover and rest.
Drop onion, celery and peppers. Add oil if need be. 8-10 minutes.
Add garlic, peppers. Sweat another 5 minutes or so.
Drop tomatoes and break up, sauting for about 10 minutes. Chop pork into bite size chunks and add all with any juices.
Add enough hot water to cover by 2 inches.
S/P as needed.
Slowly bring to a exited simmer. Do not bring to a boil.
Simmer about an hour and add cumin.
Simmer, adding water to keep covered until beans are the correct density.

Serve over rice.


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