16 ounces dried black beans
6 slices bacon, chopped
3/4 cup finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped celery
3/4 cup finely chopped leeks
10 cups chicken broth
1 large tomato, chopped
1 cup fresh cilantro, chopped
1/3 cup fresh packed parsley, chopped
1 jalapeno chili, minced
1 1/2 tablespoons minced garlic
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander
CILANTRO LIME SOUR CREAM:
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
fresh chopped cilantro
fresh chopped tomato
Place beans in large bowl. Add enough water to cover by 3 inches. Let stand
overnight. Drain well. Cook bacon in heavy large pot over medium heat until
brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and
saute until vegetables begin to soften, about 10 minutes. Add beans, chicken
broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeno, vinegar, cumin and
coriander. Bring to boil.
Reduce heat to medium-low, cover and simmer soup until beans are very tender,
stirring occasionally, about 2 hours. Working in batches, transfer soup to
blender and process until slightly chunky puree forms. Return soup to pot.
Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to simmer before continuing.) Mix sour cream, lemon juice,
lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and
pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup.
Garnish with additional chopped cilantro and chopped tomato.
