Unadulterated Black Bean Soup
Serving Size : 10
Ingredients for prepare Unadulterated Black Bean Soup
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | dried black beans |
| 2 | | ham hocks |
| 1 | medium | red onion |
| 1 | medium | yellow onion |
| 8 | cups | water |
| 1/2 | teaspoon | salt |
| 1/4 | teaspoon | freshly ground pepper |
| 1 | tablespoon | dry sherry or Madeira - (opt) |
recipe Unadulterated Black Bean Soup
Pick over beans, cover with cold
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water and bring to boil for 2 minutes. Remove from heat and let stand at least 1 hour.
cook dried beans
(Or soak beans overnight, changing water several times.) Drain beans and place in
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a large pot. Rinse the ham hocks. Peel and quarter the onions.
cook dried beans
Bury hocks and onions in the beans. Add 7-8 cups water and bring to a
Unadulterated Black Bean Soup
boil. Turn the heat down and simmer 1 1/2 to 2 hours. Be sure the beans are soft.
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Remove the hocks or bone and strip any meat from them. Add the meat to
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the soup and puree in batches in a blender. Note: A food processor sometimes
cook dried beans
leaks with this much liquid. Put the pureed soup in a clean pot; warm, adding the
history of red beans and rice
seasonings and wine, if using. Serve with a dollop of sour cream and finely minced chives. This recipe is
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from Katherine Hall Page's book "The Body in the Cast" . It's from heroine Faith Fairchild's cookbook,
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called "Have Faith in Your Kitchen." Faith notes that the soup tastes
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better if made a day ahead.
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