| Ingredients: 2 Cup(s) beans, black 2 Tablespoon(s) (or kefir, buttermilk, or yogurt whey 2 bay leaves 11 Cup(s) chicken stock 1 4/5 Teaspoon(s) baking soda 1 Teaspoon(s) Sea salt 2 onion, yellow 1 carrot 3 celery 6 Clove(s) garlic 1 butter 1/2 Teaspoon(s) chili flakes 2 Tablespoon(s) corn starch 1/2 Pound(s) ham steak 2 lime 1 1/2 Tablespoon(s) ground cumin |
Directions:
Things to Do Ahead Soak beans (At least 12 hours ahead, but I recommend 24 hours) Directions 1. Put the dried beans in an enamelware stockpot or Dutch oven or glass bowl (not metal). Set on the stove on medium heat until the water is body temperature (but not hot to the touch so that it burns). 2. With a wooden spoon, stir in 2 TBS of whey (or use kefir, buttermilk, yogurt, raw apple cider vinegar, or lemon juice). 3. Cover and let sit a minimum of 12 hours (I like to let mine sit for 24 hours). 4. When you are ready to cook the soup, chop up the onions, carrot. Smash the garlic cloves. 5. Heat fat in large Dutch oven or stock pot over medium-high heat. Add onions, carrot, celery, and salt and cook, stirring occasionally, until vegetables are soft (10-15 minutes). 6. Stir in garlic, pepper flakes, and cumin; until fragrant, about 3 minutes. 7. Add beans, bay leaves, 11 cups of chicken stock and baking soda. 8. Bring to boil over medium-high heat. Skim any scum off as it rises to surface. 9. Stir in 1 tsp of sea salt, reduce heat to low, cover with a lid, and simmer briskly until beans are tender, 1 1/2 to 2 hours. 10. Ladle 1 1/2 cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot. You can also just use a stick blender. 13. In a small bowl, stir together 2 TBS organic cornstarch and 2 TBS filtered water in small bowl until blended. 14. Stir about half of cornstarch mixture into soup; bring to boil over high heat, stirring occasionally, to fully thicken. If soup is still thin after boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup; return to boil to fully thicken. 15. Cut up the ham steak into small cubes and add to pot. 16. Turn off heat and stir in optional lime juice. Ladle soup into bowls and serve with dollops of sour cream and other desired garnishes (fermented salsa or sauerkraut). |