Black Bean Soup

Yield:~2 quarts

Ingredients:

• 3/4 pound dried black beans, soaked
• 2 ounces bacon, chopped
• 3/4 large onion, chopped
• 1/2 medium carrot, diced
• 1 celery stalk, thinly sliced
• 1 clove garlic, minced
• 1 each jalapeño pepper, chopped
• 1 ounce white wine
• 1 1/2 quarts chicken stock or broth
• 1/4 cup whipping cream, more to taste
• ½ sprig thyme
• 1 ounce dry Sherry, more to taste
• 1 teaspoon olive oil
• 3 tomatoes, seeded, chopped
• 1/4 tablespoon ground cumin
• 1 teaspoon lime juice or as needed
• Pico de Gallo, for serving
• sour cream, for serving

Method:

1. Sauté bacon in large skillet over medium heat until cooked, 5 to 8 minutes. Drain bacon on paper towels, reserving 2 tablespoons fat from skillet.
2. Place reserved bacon fat, bacon, onions, carrot, celery, garlic and chiles in stock pot. Sauté over medium heat until onions are tender, 5 minutes. Add wine, drained beans and stock. Bring to boil, reduce heat and simmer over medium-low heat until beans are soft, about 1 hour.
3. Add tomatoes, cumin, cream, thyme, sherry and oil.
4. Simmer another 10 minutes.
5. Remove soup from heat.
6. Puree soup to desired consistency.
7. Add lime juice to taste and check seasoning for salt and pepper.
8. Serve with salsa and sour cream.