Black Bean Soup

You know sometimes people leave me nice comments about my photos.  And I appreciate them, I really do.  But I do so wish that I had time to do some actual styling.  But I don’t.  If I take to too long, my food gets cold, and hubby starts making unhappy sounds. 

The picture above is a prime example of my pathetic skills.  I tried mixing the sour cream with a little milk and putting it in an empty squeeze bottle and making some sort of fancy swirl.  Didn’t work.  So, I artfully scattered some cilantro on top.  Sad, isn’t it.

Black Bean Soup

• 1 pound black beans, soaked over night
• 8-10 cups water (depending on how soupy you like your beans)
• 2 onions, diced
• 3 cloves garlic, minced
• 2 ham hocks
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 to 1 cup chopped cilantro stems (leaves saved for garnish)
• salt and pepper to taste
• 1/2 cup sour cream, thinned with milk
• salt and pepper to taste
• chili infused vinegar

Combine beans, water, onions, garlic, ham hocks, bay leaves, thyme, and cilantro stems, and pepper in slow cooker.  Cover and cook on low for 8-10 hours.  About an hour before serving, remove ham hocks, shred the meat from the bones, and return meat to soup.  Taste and add salt if needed.  Garnish with sour cream and fresh cilantro, serve with chili infused vinegar.

 

 

This will be my entry for Foodie Friday at Designs by Gollum!

AND

for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.