Unadulterated Black Bean Soup

This black bean soup earns its name honestly. No cumin, no garlic, no tomatoes, no chili powder. Just dried black beans, ham hocks, onions, water, and time. Everything else gets out of the way so the beans themselves can be the star, and they are.

Two types of onion go in: red and yellow, quartered and buried in the beans alongside the ham hocks. As everything simmers for up to two hours, the onions dissolve into the broth and the hocks give up their smoky, meaty flavor and collagen, creating a rich, silky base.

Pureeing the whole thing in a blender transforms it from chunky bean stew into a velvety, jet-black soup with incredible body. The blender does what a food processor can’t here. Too much liquid for a processor, and the blender creates a smoother result anyway.

A tablespoon of dry sherry or Madeira stirred in at the end adds a subtle nuttiness that lifts the soup without changing its character. Finish each bowl with a cold dollop of sour cream and minced chives.

Chef Tips

• Soak the beans using the quick-boil method (2 minutes boiling, 1 hour standing) or overnight. Either works, but don’t skip it.
• Strip every bit of meat from the ham hocks and return it to the pot. Don’t waste that flavor.
• Puree in batches and hold the blender lid down with a towel. Hot soup expands and can blow the lid off.
• Season after pureeing. The ham hocks add salt as they simmer, so taste before adding more.

Variations

• Vegetarian: Skip the ham hocks and use vegetable broth with a teaspoon of smoked paprika for depth.
• Cuban style: Add cumin, garlic, and a splash of lime juice for a more traditional Caribbean version.