Black Bean Soup
This is a recipe for black bean soup taken from an old newspaper
- 1 pound dried black beans
- 2 tablespoons olive oil
- 1/2 cup cubed (1/4 inch) salt pork
- 2 smoked ham hocks
- 2 cups choppen onion
- 3 cloves garlic, minced
- 7 cups clear fat-free chicken broth
- Salt and black pepper to taste
- 1/4 teaspoon cayenne pepper
- 1 tablespoon red wine vinegar
- 1/4 cup dry sherry
- Hot cooked rice
- Garnishes: chopped onion; 1 lime, unpeeled and thinly sliced; diced
|- Rinse beans well and pick over.
- Pour enough cold water over the beans to cover them by about 4
- Let stand overnight.
- In a large saucepot, heat the oil; add the salt pork, ham hocks,
onion and garlic.
- Cook gently, stirring often, until onions are translucent and salt
pork fat has been rendered.
- Drain the beans, discarding the soaking water; rinse with fresh
- Add the beans and broth to the onions and salt pork; bring to a
- Add the salt, black pepper and cayenne.
- Partially cover and simmer, stirring occasionally, until beans are
tender -- 2 to 4 hours.
- Remove the ham hocks and use as desired.
- Remove about half the beans and puree; stir back into the sauce
pot with the vinegar and sherry.
- Serve piping hot with rice and pass a tray of small bowls holding
- Serves 6.