Jamaican-Style Black Bean Soup with Cumin Sour Cream

Adapted from a recipe by Bobby Flay.

Ingredients:
2 30-oz. cans black beans, drained and rinsed

1 medium red or yellow onion, chopped
3-4 cloves garlic, minced or grated
2 slices thick cut bacon, minced
2 tbsp. olive oil

1 medium carrot, peeled and diced
1 rib celery, chopped
1 large jalapeño or 1 habanero pepper, seeded and sliced

1 tsp. chili powder
1 tsp. cumin
1/2 tsp. cayenne pepper
1/4 tsp. ground ginger
1 bay leaf
1 tsp. dried parsley
Salt and pepper to taste

4 cups no-sodium chicken broth

CUMIN SOUR CREAM:
8 oz. sour cream
1 tsp. ground cumin
1 tsp. lime juice

Minced scallion, cilantro, shredded cheese, and lime wedges for garnish

1. Heat 2 tbsp. olive oil in a large & deep skillet or pan over medium heat. Add the chopped onion, garlic, and bacon and saute about 10 minutes until the onion is translucent and the bacon cooked through. 

2. Add the diced carrot, celery, jalapeño or habanero pepper, and seasonings. Toss well to combine, about 1-2 minutes. 

3. Add the chicken broth; bring to a boil, reduce heat to a simmer. Cover partially and simmer 45 minutes to an hour. 

4. In the meantime, combine all the ingredients for the cumin sour cream in a bowl. Cover and refrigerate until ready to use.

5. Remove the pot of beans from the heat. Pulse the mixture lightly with an emulsion blender until the soup is chunky smooth. 

6. Ladle the soup into serving bowls and serve with cumin sour cream and assorted garnishes on the side.