Dian’s Black Bean Soup

Preparation

1. Step 1

   Place the beans in a large pot and add water to cover by 2 inches. Soak the beans overnight.

   Step 2

   Drain the soaking liquid from the beans. Heat the oil in a Dutch oven over medium heat and add the onions, carrots, and celery; cook, stirring occasionally, until tender. Add the garlic, cumin, and pepper flakes, and cook for 30 seconds longer. Add the ham hocks, then stir in the beans, chicken broth, water, and thyme. Bring to a boil, reduce the heat, cover, and simmer for 1 hour. Stir in the tomatoes with their liquid, and the salt. Simmer, covered, until the beans are very tender, 1 to 2 hours longer. Remove the ham hock and cut the meat from the bones. Discard the skin and bones and return the meat to the pot. With a potato masher, mash some of the solids in the soup to thicken the broth. Ladle the soup into bowls and serve with a dollop of sour cream on top. Sprinkle with onions and bacon.