Black Bean-and-Chile Soup

Lighten up this heavy soup with fresh tomato and tomatillo salsa.

PREP: 0:20

LEVEL: Easy

SERVES: 4 to 6     TOTAL TIME: 8:20

Ingredients

For the Soup

• 1 lb. dried black beans, soaked overnight
• 2 smoked ham hocks
• 2 Carrots, chopped
• 1 red onion, chopped
• 4 garlic cloves, chopped
• 2 Cubanelle chiles, chopped
• 1 red Fresno chiles, chopped
• 1 tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. dried oregano
• 1 tbsp. apple cider vinegar
• Kosher salt
• Freshly ground black pepper
• Mexican crema or sour cream, for serving

For the Fresh Tomato and Tomatillo Salsa

• 1 1/2 c. plum tomatoes, chopped
• 1/2 c. tomatillos, chopped
• 1/4 c. Chopped red onion
• 1/4 c. Chopped fresh cilantro
• 2 tbsp. fresh lime juice
• 1 garlic clove, chopped
• 1 tbsp. olive oil
• Kosher salt
• Freshly ground black pepper
• 2-3 tbsp. jalapeños, chopped

Directions

1. Stir together beans, ham hocks, onion, carrots, garlic, chiles, chili powder, cumin, oregano, and 8 cups water in a 6-quart slow cooker. Cover and cook until beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (if the soup is thin, remove 1 cup of the beans, mash with a potato masher, and stir back into the soup). Discard hocks. Stir in vinegar, and season with salt and pepper.
2. Serve topped with crema and Fresh Tomato and Tomatillo Salsa.
3. Make the Fresh Tomato and Tomatillo Salsa: Stir together tomatoes, tomatillos, red onion, cilantro, jalapeno, lime juice, garlic, and olive oil. Season with kosher salt and freshly ground black pepper.