Black Bean Bisque with Rock Shrimp Escabèche

Ingredients

• 1/2 pound smoked bacon, chopped
• 1 cup chopped yellow onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1 pound dried black beans, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 tomatoes, quartered
• 1 1/2 tablespoons chopped chipotle pepper in adobo sauce
• 1 1/2 teaspoons salt
• 1 tablespoon sherry vinegar
• 1/2 cup heavy cream
• Rock Shrimp Escabèche

Preparation

1. Cook bacon in a large Dutch oven until crisp. Reserve 2 tablespoons drippings in pan; drain bacon on paper towels, and reserve for another use. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts water, black beans, and next 4 ingredients, and bring to a boil.
2. Reduce heat to medium, and cook at a brisk simmer, skimming any foam, 1 1/2 hours or until beans are tender. Add salt and vinegar during last 5 minutes.
3. Remove from heat, and stir in cream. Puree using an immersion blender. Top each serving with a spoonful of Rock Shrimp Escabèche.