shrimp and black bean soup

6-8 servings

• 2 c dried black turtle beans, rinsed
• 3 t butter
• 3 t olive oil
• 2 lge onions, minced
• 3 lge garlic cloves, minced
• 2 t minced ginger
• 1/2 med jalapeño finely chopped
• 1 28 oz. can diced plum tomatoes, we like san marzano brand
• 2 t minced thyme
• 6 c chicken stock or canned broth
• 1 t kosher salt
• salt & pepper to taste
• 36-48 med. wild gulf shrimp, (6 per person) peeled and deveined, tails off
• cilantro leaves
• 1 avocado
• garlic yogurt (recipe follows)

put beans in bowl with cold water to cover by 3 inches. let stand for 4 hours or more; drain and set aside. or, put beans in saucepan with water to cover by 3 inches. bring water to boil, cover, remove from heat and let stand 1 hour; drain.

heat butter and 1 t oil in a saucepan. add next 4 ingredients; sauté until softened, about 5 min. add soaked beans, tomatoes, thyme, kosher salt and stock; bring to boil. cover and simmer until beans are tender, 2 to 2 1/2 hours. transfer 2 cups of the soup to a blender; purée and return to the remaining soup in the pan. season with salt and pepper to taste; cover and keep warm.

heat remaining 2 t oil in a large skillet; add shrimp, sauté until opaque.

ladle soup into bowls and arrange 6 shrimp atop each. top with garlic yogurt, cilantro and chunks of avocado.

garlic yogurt

• 1 lge garlic clove, minced
• 1 1/2 c plain yogurt
• mix garlic and yogurt in bowl