More comfort food; a Cuban classic. The addition of a little fresh lime juice just before serving adds a Caribbean brightness to this unctuous dish. Skip the immersion blender if you want a more rustic soup.
INGREDIENTS
1 lb dried black (turtle) beans, picked over for dirt or debris
3 tbsp olive oil
1 smoked ham hock
3 medium onions (preferabley white onions), chopped (about 1 1/2 cups)
2 large red bell peppers, stemmed, seeded, and chopped
2 tbsp chili powder
1 tbsp ground cumin
2 tbsp minced garlic
¼ cup tomato paste
Kosher salt and freshly ground black pepper
1/3 cup light rum
Freshly squeezed juice from half a lime
Sour cream
Chopped scallions or chives
PREPARATION
- Rinse the beans in cold water, drain them, put in a bowl, cover by 1-inch with cold water, and let soak in the refrigerator overnight. (Alternatively, you can quick-soak the beans by covering them with water in a pot. Bring to a boil over high heat, then cover the pot and turn off the heat. Let the beans soak until tender, 1 to 2 hours.
- When ready to make the soup, drain the beans and set them aside.
- Pour the oil into a large, heavy-bottomed pot and set it over medium heat. When the oil is hot but not smoking, add the ham hock, onions, peppers, celery, chili powder, and cumin. Sauté until the vegetables are softened but not browned, about 6 minutes. Add the garlic and tomato paste and cook for an additional 3 minutes, stirring to make sure you don't scorch the tomato or garlic.
- Pour 4 quarts water into the pot, raise the heat to high, and bring to a boil. Add the beans to the pot, stir, and when the water returns to a boil, lower the heat and let simmer until the beans are tender but still holding their shape, 2 to 2 1/2 hours.
- Remove the pot from the heat and season the soup with salt and pepper. Use tongs to remove the ham hock and set it aside to cool. The beans are like molten lava at this point and ready to explode, so let them cool for 10 to 15 minutes, then purée with an immersion blender or in small batches in a standing blender. When the hock is cool enough to handle, pick off the meat and set it aside. The soup and meat can be cooled, covered, and refrigerated separately for up to 1 week.
- When ready to serve, return the soup to a boil and add the rum and ham (remove meat from the bone and chop if necessary). Cook for 2 minutes more.
- Just before serving, pour in fresh lime juice and stir to incorporate.
- Ladle the soup into 6 to 8 bowls and garnish each serving with a tablespoon of sour cream and a scattering of scallions.
