Black Bean Soup

Recipe by: Valentin Schwaegerl, modified by the O’Connor clan

Servings: 5

Amount	Ingredient	Prep Notes
12 ounces	salt pork	chunked
1 pound	black beans
1/2 pound	baby carrots	cut into 1 inch pieces, or 4-6 carrots sliced
1/2 bag	mirepoix	browned, or 1/4 cup dry minced onion
1 tablespoon	Worcestershire sauce
1	bay leaf
pinch	powdered thyme
1 cup	chicken broth
3 quarts	water

brown the salt pork on medium heat until at least some of the fat is rendered
rinse and sort beans
brown mirepoix if using, otherwise continue to next step
add beans, carrots, onion, Worcestershire, bay leaf, thyme, chicken broth, and water
bring to simmer on medium-high heat, then reduce to medium and cook for about 3 hours until beans and carrots are soft
stir every half hour, adding more water if needed
serve with cheese, sour cream, salsa, and salt and pepper to taste

note: can be made in pressure cooker. decrease water to 1.5 quarts and cook on bean setting for 45 minutes with a natural pressure release.
note: original recipe calls for 1/4 cup dry sherry to be added before serving. we usually skip this.