Caribbean Smoky Black Bean & Sweet Potato Soup

Step by step

1. Place a large, heavy-bottomed Dutch oven over medium heat. Add the chopped bacon and render the fat slowly until the bacon is crispy. Starting with a cold or moderately warm pot allows the fat to render out fully before the meat fibers seize up. Remove the bacon with a slotted spoon and set aside for your garnish, leaving about 2 tablespoons of the rendered fat in the pot.
2. Toss the diced onion and green bell pepper into the hot bacon fat. Sauté for about 5 minutes until the cellular structure of the vegetables breaks down and they soften. Add the minced garlic, ground cumin, and dried oregano. Stir constantly for 1 minute to toast the spices, which blooms their fat-soluble flavor compounds and intensifies their aromatics.
3. Add the diced sweet potatoes, drained black beans, chicken broth, bay leaf, and 2 tablespoons of the Salted Perfection Smokin Chipotle Finishing Salt. Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover, and simmer for 25 minutes, or until the sweet potatoes are fork-tender.
4. Remove and discard the bay leaf. To create a rich, velvety texture without relying on heavy cream or dairy, use an immersion blender to purée about one-third of the soup directly in the pot. Mechanically shearing the beans releases their internal starches (amylose) into the broth, naturally thickening the liquid through gelatinization.
5. Stir in the apple cider vinegar off the heat. This late addition of acid is crucial for starchy, heavy soups; it lowers the overall pH, which stimulates the palate, brightens the earthy flavor profile, and prevents taste fatigue.
6. Ladle the hot soup into bowls. Garnish each serving with the reserved crispy bacon, a scatter of fresh cilantro, and a final pinch of Salted Perfection Smokin Chipotle Finishing Salt to deliver a clean, aromatic wood-smoke hit right to the nose before eating. DUNZO!