Another recipe from my NYT cookbook, this makes quite a bit of soup, is really simple to make, and doesn’t require a food processor.
- 1/2 pound smoked slab bacon with rine
- 1.5 cups finely chopped onion
- 1.5 cups diced carrots
- 1.5 cups chopped celery
- 1 bay leaf
- 1 T minced garlic
- 1 T dried oregano
- 1 t dried thyme
- 1/4 cup ground cumin
- 1 t freshly ground black pepper
- 3 T tomato paste
- 4 quarts chicken broth
- 1 pound black beans “rinsed and picked over”
- 6 T fresh lime juice
- 1/4 t cayenne pepper
- 1/4 cup finely chopped cilantro
1. Slice off the rind of the bacon, reserve. Cut remaining bacon into small cubes.
I believe that’s the rind, but I’ve never done this before, so I could be wrong…
2. Cook cubes and rind over medium-low heat until they are brown and crisp.
3. Add the onion, celery, carrot, bay leaf, garlic, oregano, thyme, 3 T cumin, and black pepper. Stir, cover the pot, and let cook for about 5 minutes.
4. Add the tomato paste and stir to incorporate.
5. Add the chicken broth and bring to a boil.
6. Add the beans and cook over medium-high heat for about 3 hours. It’s done when the beans soften. You might have to skim off “foam, scum, and fat” although mine was pretty much fine.
7. Stir in lime juice, cayenne pepper, salt to taste, cilantro, and 1 T cumin.
8. Remove bacon rind and bay leaf.