Black Bean and Smoky Pork Soup
This hearty black bean pork soup will surely please the tastebuds.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 1:30 hours
300 g dried black beans
2 Tbsp (30 ml) extra virgin olive oil
2 medium red onions, finely chopped and a little reserved for the garnish
1 red pepper, finely chopped
2 stalks celery, chopped
1 green chilli, seeded and finely chopped
3 large cloves garlic, crushed
1 Tbsp (15 ml) ground cumin
4 C (1 litre) water
2 C (500 ml) black coffee
1 bay leaf
1 x 500 g ham hock
1 tsp (5 ml) salt, plus extra to taste
freshly ground black pepper
6 Tbsp (90 ml) Greek yoghurt, for garnishing
chopped fresh coriander, for garnishing
Rinse the beans until the water runs clear to remove any dust. Cover with cold water and allow to soak overnight. Remove any beans that are floating.
Heat the olive oil in a large saucepan over medium-high heat. Add the red onions, the red pepper, celery, chilli and garlic and sauté for about 8 minutes, stirring frequently, until the vegetables begin to brown. Add the cumin and cook, stirring continuously, for 1 minute. Add the drained beans, water, coffee, bay leaf and ham hock. Cover, and bring to the boil, stirring occasionally. Skim off any foam that rises to the top. Reduce the heat and simmer for 1¼–1½ hours with the lid on until the beans are soft and tender. Remove the ham hock and put side to cool. Remove the bay leaf and add the salt.
Purée half of the soup in a blender or food processor until fairly smooth. Return the puréed soup to the saucepan and reheat gently.
Pull the meat off the hock. Trim any skin or fat off and cut the meat into small pieces and return the meat to the saucepan containing the soup. Taste, and season with salt and freshly ground black pepper, if necessary.
Garnish the soup with the reserved red onion, yoghurt and coriander.