Brenda's Black Bean Soup

Now this right here is the kind of soup that simmers on the stove all afternoon while the house fills up with the smell of smoky ham hocks and earthy black beans.

Brenda’s secret weapon? A whole sour orange dropped right into the pot. It melts into the broth and leaves behind this gentle, citrusy undertone that you can’t quite place but can’t stop eating.

The browned flour stirred in at the end thickens everything into a silky, spoonable texture that’s somewhere between soup and stew.

Ladle it into deep bowls, hit it with a little sour cream and chopped onion, and you’ve got yourself supper.

Kitchen Tips

• Dried beans need time. Don’t rush the simmer. Low and slow for 1 to 2 hours until they’re creamy soft all the way through.
• Can’t find sour oranges? Use a regular navel orange and add a splash of vinegar to mimic that tart bite.
• Brown the flour in a dry cast iron skillet, stirring the whole time. You want it the color of peanut butter before it goes into the soup.
• The soup thickens considerably as it cools. Add a splash of water or broth when reheating leftovers.