Edna Lewis Thirteen-bean Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Dried black beans, washed, picked over
2 cup: Packaged 13-bean soup mix, washed, picked over
1 lbs: Smoked pork shoulder, or meaty ham bone
1 medium: Onion,
1 tsp: Dried thyme,
1: Bay leaf,
Freshly ground black pepper,
3 quart: Cold water,
Salt,
1 cup: Fresh or canned tomatoes, peeled, seeded, and chopped
Directions:
1 cup fresh or canned tomatoes, peeled, seeded, and chopped 1/2
cup olive oil 1/4 cup good sherry
In a large kettle, cover beans with water, refrigerate and soak
overnight. The next day, drain beans, add pork or ham bone,onion,
thyme, bay leaf, pepper, and cold water. Set over medium-high heat
and bring to simmer. Reduce heat and keep at simmer for 2 1/2 hours.
Cool, remove onion, hambone and fat; cut up meat into small pieces.
Season with salt and pepper as needed. Add tomatoes and olive oil.
Put half the mixture in a blender and blend until almost smooth, but
not liquified. Add to whole bean mixture. To serve, stir in sherry
and reheat. Ladle into warm soup bowls.
Makes 4 to 6 servings.
[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.
Source from luhu.jp
cup olive oil 1/4 cup good sherry
In a large kettle, cover beans with water, refrigerate and soak
overnight. The next day, drain beans, add pork or ham bone,onion,
thyme, bay leaf, pepper, and cold water. Set over medium-high heat
and bring to simmer. Reduce heat and keep at simmer for 2 1/2 hours.
Cool, remove onion, hambone and fat; cut up meat into small pieces.
Season with salt and pepper as needed. Add tomatoes and olive oil.
Put half the mixture in a blender and blend until almost smooth, but
not liquified. Add to whole bean mixture. To serve, stir in sherry
and reheat. Ladle into warm soup bowls.
Makes 4 to 6 servings.
[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.
Source from luhu.jp
Tags
Soups