Chocolate Black Bean Soup with a garnish of Creme Fraiche, Mango Relish and Cilantro Puree

Chocolate Black Bean Soup with a garnish of Creme Fraiche, Mango Relish and Cilantro Puree

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1 1/2 lbs dried black beans

1 smoked ham hock

3 bay leaves

8-10 cups water

2 tablespoons olive oil

1 large onion, diced

2 jalapenos, seeded and finely diced

6 cloves garlic, minced

1/2 tsp cinnamon

2 tablespoons chile powder

2 tablespoons cumin

zest of 1 orange

1 cup red wine

1 cup bitter sweet chocolate, chopped

2 tsp cayenne sauce

salt and pepper , to taste

1 lb linguica

creme fraiche or sour cream for garnish

mango relish for garnish

cilantro puree for garnish

In a large soup pot over medium high heat, combine the beans, ham hock, bay leaves and 8 cups water. Bring to boil and simmer until beans are tender. Remove bay leaves and ham hock. Set ham hock aside and allow to cool, when cool pick the meat from hock.

About 30 minutes before beans are tender, heat oil in saute pan and saute cut up linguica, onions, jalapenos and garlic until tender. Add the cinnamon, cumin, chile powder, orange zest and red wine, reduce wine by half. Add to beans along with ham hock meat and stir in chocolate. Add the cayenne sauce, and salt/pepper, to taste.

Ladle into soup bowls and garnish with creme fraiche, mango relish and cilantro puree.

Mano Relish

2 mangoes, peeled and diced

1 small onion, diced

1 tablespoon fresh ginger, peeled and chopped

2 cloves garlic, chopped

1 tablespoon rice wine vinegar

juice from 1 lime

1 tablespoon chopped chives

1 tsp chile sauce

soy sauce, to taste

Combine all ingredients and mix well.

Cilantro Puree

1/2 cup cilantro

1/2 baby spinach leaves

1 cup olive oil

Add all ingredients to the bowl of a food processor and blend until well combined and smooth. Keep refrigerated.

2 thoughts on “Chocolate Black Bean Soup with a garnish of Creme Fraiche, Mango Relish and Cilantro Puree

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