2 strips bacon, cut into 1/2-inch dice
1/2 medium yellow onion, diced
1 stalk celery, diced
1/2 green pepper, diced
1/2 jalapeno pepper, seeded and minced
2 cloves garlic, minced
a few sprigs cilantro
1/2 teaspoon ground cumin
black pepper to taste
1 cup black beans, previously soaked
3 cups chicken stock, or as needed
salt to taste
for garnish: lime wedges, fresh cilantro leaves
- Cook the bacon in a soup pot over medium heat until the fat begins to melt. Add the onion, celery, green pepper, and jalapeno and cook until they softened. Add the garlic, cilantro, cumin and black pepper and cook for 1 minute more.
- Drain the beans and add them to the soup pot along with the chicken stock. Simmer until the beans are tender.
- Puree all or part of the soup. Season with salt and pepper. Serve garnished with lime wedges and cilantro leaves.