1 lb. dry black beans, cleaned and rinsed
1 piece smoked ham hock
2 bay leaves
5C vegetable stock
1t salt
Place first 5 ingredients on sauce pot. Bring to a boil. Skim the scum that rises to the surface. Add salt and reduce heat to a brisk simmer. Cook till beans are tender, about 1 hours. Turn off heat and do not drain. Discard bay leaf. Remove ham hock, debone and remove fat. Dice meat and set aside.
3T olive oil
2 medium onions diced small
1 large carrot, diced small
3 celery ribs, diced small
6 cloves of garlic, peeled, crushed and chopped
1 T ground cumin
6C chicken stock
Kosher salt and fresh ground pepper to taste
2T corn starch
2T water
Heat the olive oil in a small stock pot. Add onions, celery, carrots, garlic, salt and cumin. Cook till veggies are just browning. Add beans with their liquid and chicken stock to the vegetables. Bring to a boil and then simmer for 30 minutes. Use a slotted spoon or strainer to remove of the beans and vegetables and reserve. Use an immersion blender to puree the remaining beans and vegetables to smooth consistency. Heat to a soft boil. Add the reserved beans and vegetables. Using a wire whisk or a fork, mix cornstarch and water until thoroughly mixed. Always stir mixture again just before using because the starch settles. Add to soup while stirring to desired consistency. Cook for 5 more minutes. Add diced ham hock. Garnish with fresh cilantro leaves, minced red onion, diced avocado, sour cream (crema fresca).