Black Bean Soup

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Title: Black Bean Soup
Yield: 4 Servings
Categories: Soups


1 lb Dried black beans
Water for soaking
1/2 c Chopped onion
1 Garlic clove. minced
1/2 c Chopped celery
2 tb Butter or margarine
1 Meaty smoked ham hock
-- (3/4 lb.)
1/2 Lemon
4 Whole cloves
10 1/2 oz Canned beef broth
6 c Water
1 Bay leaf
1 pn Ground thyme
1/4 c Dry sherry
2 Hard-cooked eggs, sieved
Chopped green onion

Sort and soak beans. Drain beans; discard soak water. In a small
skillet, saute' onion, garlic and celery in butter or margarine until
onion is tender but not browned. In a 4-quart pot, combine soaked
beans, sauteed vegetables and ham hock. Cut lemon half into quarters
and stick a clove into each quarter. Add lemon quarters, broth, 6
cups water, bay leaf and thyme to beans; stir well. Bring to a boil;
reduce heat. Cover and simmer until beans are very tender. 1 to 1-1/2
hours. Remove ham hock and bay leaf. Reserve ham hock for another
use; discard bay leaf. Puree soup in blender or food mill. For a
smoother soup, put through a sieve to remove bean coats. Return soup
to pot. Stir in sherry. Garnish each serving with sieved egg and
chopped green onion. Makes 4 to 6 servings.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707