Lunchbreak: La Sirena Clandestina chef John Manion makes black bean soup

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Chef John Manion

La Sirena Clandestina
954 W. Fulton Market
Chicago
(312) 226-5300
www.lasirenachicago.com

Feijoada-Style Black Bean Soup

Ingredients:
2 lbs. black beans, rinsed an soaked overnight
1 cup onion, chopped
6 heads garlic, crushed
6 malaguetas, chopped and 1/2 cup malagueta vinegar  (malagueta is a pepper; could substitute Serrano peppers)
1 lb. slab bacon, chopped into cubes
1 lb. ham, chopped into cubes
1 lb. pork shoulder, cut into cubes
1 lb. linguica, cut into rounds  (a type of smoke cured pork sausage seasoned w/ garlic & paprika, Brazilian/Portuguese type of ingredient; could also use kielbasa)
bay leaf
1 gallon chicken stock

Directions:
In a large stockpot, render the bacon over medium high heat. Add the ham, pork and linguica and cook until the shoulder is browned. Add the onion, garlic and bay leaf and sauté until the onion is tender. Add the malaguetas and vinegar and cook until the vinegar is reduced by half. Add the black beans and chicken stock, bring to a boil then reduce to a simmer. Cook for 35 minutes or until the beans are tender. Adjust the broth for seasoning. Cool, skim the fat off the top and reserve the fat. Once the beans have cooked, puree 1 quart of beans and stock in a vitamix/blender. Add the fat into the mixture slowly, emulsifying it into the broth. Return the puree to the rest of the beans and re-heat for service.  Serve with malagueta hot sauce, sour cream and cotija cheese.

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