This is what you do:
Soak and cook your black beans.
Saute carrot, onion, crushed chipotles and other spices in bacon fat.
Add some of your black beans and chicken stock (reserve some black beans)
When everything is really soft, cool it, put it into a blender, and puree it.
Pass the puree through a chinois until it is of an ultimate smoothness.
Then, finally, put a ham hock into a pot and dump the puree in.
Bring this to a boil, then simmer it for a good long while.
You might add some tomato sauce if you want to round out or sweeten the broth...
At the very end, add the remaining black beans and some of the bean cooking water.
Season the soup and bring it to temperature.
Serve with sour cream, chopped cilantro, lime juice, and cheese toasty.
