Black Bean Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Black Bean Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Black Bean Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3/4 lb. black beans
• 1 1/2 qt. cold water
• 2 oz. salt pork (optional)
• 3/4 lb. hamhock or bone of smoke ham
• 1 lg. onion, chopped
• 1 clove garlic, crushed
• 2 green peppers, chopped
• 1/2 c. bacon drippings or olive oil
• 1 bay leaf
• 1 tbsp. salt
• 1/8 tsp. oregano
• 1/4 c. vinegar

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Add salt pork, ham hock and simmer over low heat

Step 2: Technique & Execution

Saute onions, garlic, green pepper in bacon drippings until tender

Step 3: Technique & Execution

Season with bay leaves, salt and oregano

Step 4: Technique & Execution

Simmer until beans are tender and thick, approximately 3 hours

Step 5: Technique & Execution

Add vinegar just before serving

Step 6: Technique & Execution

Serve over rice with finely chopped onion on top.