Sopa de Alubias Negras con Pecho de Ternera Ahumado

Ingredientes

• 5-6 pounds beef brisket (trimmed)
• 3 tablespoons olive oil
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 4 (15-ounce) cans black beans
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano

Preparación

1. 1

   Place beef brisket in smoker pre-heated to 250 degrees.

2. 2

   Cook for 3 1/2 hours, then flip and cook another 3 1/2 hours or until internal temperature reaches 180 degrees.

3. 3

   Remove from smoker and allow to rest 10-15 minutes on carving board before slicing.

4. 4

   Slice against the grain into 1/4 inch slices, then into bite size pieces.

5. 5

   About 30 minutes before brisket is done, pour olive oil into large stock pot.

6. 6

   Add onions and garlic and cook over medium heat until tender.

7. 7

   Puree one can of black beans.

8. 8

   Pour into stock pot with onions and garlic.

9. 9

   Add additional cans of beans.

10. 10

    Stir well and add cumin and oregano.

11. 11

    Simmer over low heat.

12. 12

    Add smoked beef brisket to soup and cover.

13. 13

    Allow to simmer over low heat for 30 minutes.

14. 14

    Serve with sour cream, shredded cheese, and a wedge of cornbread.