prepare veggies 15 minutes, soak beans for 360 minutes
- 4 cups water
- 1 lb. bag dried black beans or 3-4 15 oz. cans cooked black beans.
- 2 Tablespoons Koroneiki EVOO
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 2 stalks of celery, chopped
- 1 jalapeño pepper, finely chopped
- 4-6 garlic cloves, minced finely
- 1-1/2 TBLSP. ground cumin
- 1 TBLSP. dried oregano
- 1 large meaty ham hock
- 3 bay leaves
- 2-1/2 tsp. salt or to taste
- 2 TBLSP. Espresso Balsamic Condimento
- 2 cups strong brewed coffee
- 1/2 tsp. black pepper
- 1 cup cilantro, chopped, for garnish
- 6 TLBSP. sour cream or Greek yogurt
- If using dry beans, pick over the beans and rinse well. Place in a large bowl and cover with water, about 2-inches higher than the beans. Soak the beans overnight. If using canned beans, drain and rinse before using.
- Heat oil in a soup pot or Dutch oven over medium-high heat. Add onion, bell pepper, celery, jalapeño and garlic and cook, stirring often, until the vegetables are beginning to brown, about 5-8 minutes.
- Add cumin and oregano and cook, stirring, for 1 minute more.
- Add the beans, water, coffee, Espresso Balsamic Condimento, ham hock, and bay leaf. Cover and bring to a boil, stirring occasionally. Skim off any foam that rises to the top, reduce the heat, cover and simmer until the beans are very tender, about 1-1/2 hours. Remove the ham hock and let it cool. Trim away the fat, chop or shred the meat. If you like a thicker soup, place the bean mixture in a food processor and pulse until you get a thick soup. For best results, leave it a little chunky. Stir the meat back into the soup.
- Serve the soup garnished with the reserved chopped onion, a dollop of sour cream or yogurt and cilantro.