serves 6 to 8
2 tablespoons unsalted butter
8 slices bacon, chopped
1 onion, chopped
3 cloves garlic, minced
1 carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1 teaspoon ground cumin
6 cups beef stock
2 cups water
2 cups dried black beans, soaked overnight or quick-soaked, and drained
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 lime, cut into 6 to 8 wedges
2 oranges, sectioned
1 banana, diced
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
In a large pot, melt butter over medium heat. Add bacon and saute until it renders its fat but is still soft, about 2 minutes. Add onion and saute until softened, about 6 minutes. Add garlic, carrot, celery, thyme and cumin; saute until vegetables are softened, about 5 minutes.
Add stock, water, beans and bay leaf; bring to a boil. Reduce heat and simmer for 1 hour. Add salt and pepper; simmer until beans are tender, about 30 minutes. Taste and adjust seasoning with salt and pepper, if necessary. Discard bay leaf.
Prepare the fruit salsa: In a small bowl, combine oranges, banana, red onion, cilantro and lime juice.
Ladle soup into heated bowls and garnish each with a heaping tablespoons of fruit salsa and a lime wedge. Diners may squeeze the lime over their soup, if they desire.
bacon recipe courtesy of: Meredith Deeds and Carla Snyder, contributing authors to 250 Best Beans, Lentils & Tofu Recipes, Toronto, Canada: Robert Rose Inc., 2012; pp. 58-59