Jamaican Chef Ajeen Beckford Black Bean Soup - cooking recipe

Ingredients

1 lb dried black beans, washed
4 quarts chicken stock
8 ounces diced smoked bacon
6 ounces diced onions
6 ounces diced carrots
6 ounces diced celery
1 1/2 finely minced garlic
1 teaspoon ground cumin
3 tablespoons chili powder
1/3 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon pepper
Cilantro Sour Cream
8 ounces sour cream
1 bunch chopped cilantro
1 ounce lime juice
3 ounces diced tomatoes

Preparation

Combine the beans and stock and bring to a simmer, covered, for 2 hours.
Remove half of the beans from the pot. Puree and then return to the pot.
Add the remaining ingredients and simmer, covered for 1 hour.
Serve with cilantro sour cream.