Photo by Iuliia Nedrygailova
Makes 6–8 servings
2 tablespoons olive oil
1 onion, diced
1 large carrot, diced
1 stalk celery, diced
2 cloves garlic, minced
½ jalapeno pepper (seeds and membrane removed), minced
1½ teaspoons dried oregano
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon curry powder
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cups unsalted chicken stock (more if needed)
3–4 cans (14.5 ounces each) black beans, rinsed and drained
2 tablespoons tequila (optional)
8 ounces diced ham
1 large green onion, chopped and divided
Sour cream for garnish
Cilantro for garnish
In a large stockpot, heat olive oil over medium heat. Saute onions, carrots and celery until onions are translucent. Add garlic, jalapeno, oregano, cumin, chili powder, curry powder, salt and pepper; stir and cook one additional minute. Add stock and half of beans. Lower heat, and simmer uncovered 20–25 minutes until thickened. With an immersion or stand blender, puree this mixture. (For a smoother soup, add all beans at once and puree. For chunkier soup, add the rest of the beans after pureeing the first half.)
Remove pot from heat before adding tequila (to prevent alcohol from igniting), then add remaining beans, ham and half of green onions. Return pot to heat, stir to combine and cook an additional 15 minutes. If too thick, add chicken stock. Serve with green onions, sour cream and cilantro.