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1 pound (2 cups) dried black beans
2 tablespoons salt
2 quarts cold water
6 strips of thin bacon
2 medium yellow onions, finely chopped
1 can (4.5 ounces) diced green chilies, undrained
4 cups chicken stock, homemade preferred (chicken stock recipe)
1 cup taco sauce
1 cup sour cream
yellow corn tortilla chips
1. Sort and rinse - Carefully sort through beans looking for and discarding
fragments of stone and broken, discolored, or shriveled beans. Place selected
beans in a fine mesh strainer; rinse thoroughly.
2. Salt bath - In a Dutch oven, combine 2 tablespoons salt to 2 quarts of cold
water; add beans.
3. Hot-soak beans: boil for 2 minutes, remove pot from heat, and allow beans
to soak in this salt bath for 4 hours; drain and rinse.
4. Cook bacon in a 6-quart Dutch oven over medium heat until crispy on both
sides. Remove bacon and place on a paper towel to drain.
5. Add and sauté - onions and chilies to the bacon drippings; sauté over
medium heat until onions begin to brown, about 4 minutes.
6. Add the soaked beans, taco sauce, and chicken stock to the sautéed onions
and chilies.
7. Simmer - Bring to a boil over medium heat. Reduce heat to medium-low and
gently simmer for 1-1/2 hours or until beans are tender.
8. Purée - Remove half of the beans and set to the side. With an immersion
blender, purée the remaining beans directly in the pot.
9. Simmer - Stir in the remaining whole beans to the pot and simmer for 5 more
minutes.
10. Garnish - Top each serving of your beautiful black bean soup with sour
cream, yellow tortilla chips, and crumbled bacon.
Serves 4-6
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