BLACK BEAN SOUP

4 cups turtle black beans
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon hot sauce
1 teaspoon thyme
1 tablespoon garlic
4 litres stock
1 cup diced bacon
1 cup diced onion
1 cup diced celery
1 cup diced carrots
salt, and fresh cracked pepper


In a large stock pot, combine the beans, cumin, hot sauce, thyme, garlic, pepper and stock to a boil. Reduce heat and simmer for two hours, with a loosely covered lid.

In a large frying pan, fry the bacon until it is crisp and has rendered most of its fat. Remove the bacon from pan, and sauté the vegetables in the bacon fat until vegetables are tender. Once that has been done, add the remaining ingredients, and set aside.

Once the stock and beans have finished cooking, top up the water level with water or stock (there will be some evaporation during the cooking process). Then drain half of the beans and puree them in a food processor or blender, to the consistency that you like. Add the pureed beans back to the stock pot and add the sauteed vegetables from the frying pan. Stir and bring to a simmer adjust the seasoning. Because of the bacon, salt should be used very sparingly.

Serve with a dollop of sour cream or yogurt, and fresh chopped cilantro or parsley.


VEGAN OPTION

Replace the stock with water, and omit the bacon. Seasonings will have to be adjusted. Fresh chopped herbs may be added if more flavor is require due to the bacon being omitted.