• 2 cups dried black beans
  • 8 cups beef stock
  • 8-10 slices of bacon
  • 4 shallots, diced
  • 3 carrots, diced
  • 1 jalapeno, diced
  • 1/2 red bell pepper, diced
  • 6 cloves garlic, diced
  • a small handful of fresh cilantro
  • salt
  • pepper
  • cumin
  • turmeric
  • chili powder
  • crushed red pepper
  • white pepper
  • bay leaf

Yogurt Crema

  • 1/2 cup whole milk plain or Greek yogurt
  • small handful fresh cilantro leaves, chopped
  • juice from 1/2 a lime
  • a dash of ground cumin


  1. Soak the beans overnight OR boil the beans in water for a few minutes, cover, remove from heat and let sit for about an hour. Or cook in a pressure cooker if you’ve got one.
  2. Heat stock in a large pot.
  3. Cook bacon in a skillet and set aside. Reserve bacon grease in a bowl, leaving a few tablespoons in the skillet. Chop bacon into bits. Leave some for serving atop the soup and add the rest of the bits back to the pan.
  4. Add shallots to skillet and saute for a few minutes. Add pepper, jalapeno, garlic and bay leaf and saute for a few more minutes.
  5. Add skillet ingredients, beans, and remaining ingredients to the hot stock in the large pan. Let simmer for about an hour.
  6. Remove bay leaf. Use immersion blender to bring the soup to desired consistency. Add handful of cilantro and season to desired taste if more salt/pepper is needed.
  7. Mix together yogurt crema ingredients.
  8. Serve soup with a dollop of yogurt crema sprinkled with bacon bits.