We first made this for a pumpkin-themed fall potluck. It was one of very few non-dessert items.
Adapted from Smitten Kitchen.
3 15.5 oz cans of black beans, preferably Goya
1 15 oz can of diced tomatoes, drained
1 medium onion, chopped (about 1 1/4 cups)
3-4 shallots, minced (about 1/2 cup)
4 garlic cloves, minced
5 teaspoons cumin
1 teaspoon salt
pepper to taste, start with about 1/4 teaspoon
1/4 cup (1/2 stick) butter
4 cups beef broth
16oz pumpkin puree (canned is fine)
1/2 cup dry sherry
1/2 lb cooked ham, cut into 1/8 inch cubes
3-4 tablespoons sherry vinegar (or red wine vinegar)
Sour cream and toasted pepitas to garnish.
Pulse black beans and tomatoes in a food processor, until coarsely pureed.
In a large pot or dutch oven, saute onion, shallot, garlic, cumin, salt, and pepper in butter over medium heat, until onion is browned.
Stir in puree, stock, pumpkin and sherry, and simmer uncovered for about 25 minutes. Stir occasionally.
Stir in ham and vinegar, taste, and adjust salt, pepper and vinegar to taste. We find that adding a additional vinegar is sometimes necessary and adds some brightness to the soup—careful: a little goes a long way!
Serve once the ham is warm, with sour cream and pepitas.
This is a great winter/fall dish.
We’ve also made a version that replaces the ham and butter with bacon. Use 3/4 lbs of bacon chopped into 1/8 inch pieces. Before anything else, cook chopped bacon in the pot. Set aside cook bacon and reserve 1/4 cup of rendered fat to replace the butter. Proceed as usual.