Black Bean Bisque with Rock Shrimp Escabèche

Ingredients

• 0.5 pound bacon smoked chopped
• 0.5 cup carrots chopped
• 0.5 cup celery chopped
• 1 teaspoon chili powder 
• 1.5 tablespoons chipotle pepper in adobo sauce chopped
• 1 pound black beans dried rinsed
• 1 teaspoon ground cumin 
• 0.5 cup heavy cream 
• 8 servings rock shrimp escabèche 
• 1.5 teaspoons salt 
• 1 tablespoon sherry vinegar 
• 2  tomatoes quartered
• 1 cup onion yellow chopped

Equipment

• frying pan
• paper towels
• dutch oven
• immersion blender

Directions

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.
2. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender.
3. Add 2 1/2 quarts water, black beans, and next 4 ingredients, and bring to a boil.
4. Reduce heat to medium, and cook at a brisk simmer, skimming any foam, 1 1/2 hours or until beans are tender.
5. Add salt and vinegar during last 5 minutes.
6. Remove from heat, and stir in cream. Puree using an immersion blender. Top each serving with a spoonful of Rock Shrimp Escabche.