Black Bean Soup

When I make black bean soup I always start with dried black beans and prepare them from scratch.  That way the beans get beautifully infused with the seasonings, the stock and the ham hock.  But cooking black beans from scratch takes a lot of time - hours - so if you're pressed for time start with canned beans.  Add the seasonings from the scratch recipe and allow a little simmering time to brighten up the canned beans.

When the beans are ready I use an immersion wand to puree the beans, or place them in a blender and whirr.  Reheat the puree while thinning the soup with cream to get the right consistency for you.  Serve with a dollop of sour cream on top and sprinkle with chives.

Yum!