4 ea Smoked Ham Shanks, Cooked (Fork Tender) Separately in Stock, Removed from Liquid, De-boned, Cleaned, Diced, & Save the Liquid to Cook the Beans.
5# Black beans, Soaked in Water Overnight
1# Butter
2# Bakers Bacon, Double Smoked Bacon, Medium Diced
2# Ham, Medium Diced
8 ea Leeks, Medium Diced and Washed
8 ea Red Onions, Peeled and Medium Diced
3 tablespoon Ground Cumin
3 tablespoon Ground Coriander
1/2 cup Fresh Garlic, Stemmed, Peeled, Chopped Fine
2 bunch Fresh Thyme, Washed, Stemmed, and Chopped
4 ea Bay Leaves
To cover Chicken Stock (Base & Water)
To taste Salt and Pepper
Citrus Créme Fraiche:
-Zest From 2 Lemons, 4 Limes, And 1 Orange, Chopped Fine, And Whip Into 3 Cups Of Créme Fraiche. Put Into Squeeze Bottles And Reserve Cold For Service.
Method:
-Wash And Drain The Soaked Beans and Reserve For Cooking.
-Braise The Ham Shanks Until Fork Tender, Save The Liquid To Cook The Beans, Cool/Clean The Meat And Dice For The Soup
-Melt The Butter In The Soup Kettle And Add The Bacon And Ham, Cook Until Light Brown.
-Add The Leeks, Onions, Cumin, Coriander, Garlic, Thyme, And Bay Leaves.
-Sweat Out Until The Onions Turn Clear.
-Add The Beans, Ham Shank Liquid, Stock, And Bring To a Simmer.
-Simmer Until The Beans Are Tender.
-Add The Reserved Diced Ham Shanks.
-Adjust The Seasonings With Salt And Pepper.
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-To Make The Soup Thicker, Remove Some Of The Beans And Blend Them And Return Back To The Pot. Stir In The Bean Puree To Thicken The Soup.
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Garnish:
-Top Off The Soup With A Squirt Of Citrus Créme Fraiche And Thinly Sliced Green Onions.