And another.
BLACK BEAN SOUP WITH CHIPOTLE CHILES
1 pound dried black beans (2 cups), rinsed and picked over
4 ounces ham steak, trimmed of rind
2 bay leaves
5 cups water
⅛ teaspoon baking soda
3 tablespoons olive oil
2 large onions, chopped fine (about 3 cups)
1 large carrot, chopped fine (about ½ cup)
3 ribs celery, chopped fine (about 1 cup)
1½ teaspoons salt
6 medium cloves garlic, minced or pressed (about 1½ tablespoon)
1½ tablespoons ground cumin
1 tablespoon minced canned chipotle chiles in adobo sauce
2 teaspoons adobo sauce (from the can of chiles)
6 cups low-sodium chicken broth
2 tablespoons lime juice (1 to 2 limes)
Garnishes: lime wedges, minced cilantro, diced red onion, diced avocado, sour cream
Place beans, ham, bay leaves, water, and baking soda in large saucepan with tight-fitting lid.
Bring to boil over medium-high heat, removing scum as it rises to surface.
Reduce heat to low, cover, and simmer until beans are tender, 1¼ to 1½ hours (if necessary, add another 1 cup water and continue to simmer until beans are tender); do not drain beans.
Remove and discard bay leaves.
Remove ham steak, cut into ¼-inch cubes, and set aside.
Heat oil in 8-quart Dutch oven over medium-high heat until shimmering but not smoking; add onions, carrot, and celery, and cook, stirring occasionally, until vegetables are soft and lightly browned, 12 to 15 minutes.
Reduce heat to medium-low and add garlic and cumin; cook, stirring constantly, until fragrant, about 3 minutes.
Stir in salt, beans, bean cooking liquid, chipotle chiles, adobo sauce, and chicken broth.
Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes.
Ladle 1½ cups beans and 2 cups liquid into blender, process until smooth, return to pot. Bring to boil.
Continue cooking uncovered if soup seems too thin.
Remove from heat, stir in lime juice and reserved ham; ladle soup into bowls and serve immediately, passing garnishes separately.
Makes about 9 cups, serving 6.