Black Bean Soup
Chipotle chiles begin as ripe red jalapeños that are slowly smoke-dried, a preservation method rooted in Mexican culinary tradition long before refrigeration. The drying process transforms the peppers into dark, wrinkled pods with an intensely smoky aroma and a deep, earthy heat that unfolds gradually rather than sharply. In this black bean soup, toasted chipotle pods infuse the broth with layers of smoke and warmth that echo the richness of the pork shanks and spices. As the beans simmer for hours, the chipotles lend complexity and depth, creating a soup that feels both rustic and soulful—an enduring expression of slow-cooked borderland cooking traditions.
Ingredients
- 4 sprigs fresh rosemary or 1 teaspoon dried
- 6 sprigs fresh thyme or 1 teaspoon dried
- 2 teaspoons dried Mexican oregano (MS454)
- 1 Tablespoon epazote (MS460)
- 1/4 cup canola or olive oil
- 3 to 4 dried chipotles (MS594)
- 2 cups chopped white onion
- 2 teaspoons minced garlic
- 1 pound smoked pork shanks
- 2 teaspoons ground toasted cumin seed (MS446)
- 2 teaspoons ground toasted coriander seed (MS629)
- 1 teaspoon ground canela (MS597)
- 1/8 teaspoon ground cloves or allspice
- 1 pound dried black turtle beans, picked over and soaked overnight in water to cover
- 8 to 10 cups chicken broth
- 2 to 3 teaspoons sherry vinegar (MS541)
- 1 to 2 teaspoons coarse salt, or to taste
- 1/4 cup finely diced red onion
- 1/2 cup sour cream
Instructions
- Tie the fresh herbs into a bundle with kitchen string. If using dried herbs, rub them between your hands to crumble.
- Heat the oil in a 6-quart pot over medium-high heat and sauté the chiles for 30 seconds or until toasted, but not burned. Add the onions and garlic and sauté for 3 to 4 minutes, or until softened. Add the pork, the herbs, and the spices. Stir in the spices, beans and 8 cups of the broth and combine well. Bring to a boil over medium-high heat, reduce heat and simmer, uncovered, for 2 to 3 hours, stirring occasionally, until the beans are soft.
- Add the vinegar and salt, and simmer the soup for an additional 30 minutes. Remove the pork shanks and the herb bundle, and chiles, if desired. Serve the soup in bowls and garnish with red onion and a dollop of sour cream.
Estimated Nutrition Facts per Serving Serving Size: 1.5 cups
Calories390
Total Fat16g
Saturated Fat5g
Cholesterol30mg
Sodium700–1,100mg
Total Carbohydrate40g
Dietary Fiber12g
Total Sugars3g
Protein22g
Estimated Nutrition Facts for Entire Batch (12 cups)
Calories3,000–3,300
Total Fat125–140g
Saturated Fat35–45g
Cholesterol180–240mg
Total Carbohydrates315–340g
Dietary Fiber90–100g
Total Sugars22–30g
Protein165–180g