Unadulterated Black Bean Soup Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Dried black beans,
2: Ham hocks,
1 medium: Red onion,
1 medium: Yellow onion,
8 cup: Water,
1/2 tsp: Salt,
1/4 tsp: Freshly ground pepper,
1 tbsp: Dry sherry or Madiera, opt
Sour cream,
Chives,
Directions:
This recipe is from Katherine Hall PAges "The Body in the Cast" (St
Martins Press, 1993, $19.95). Its from heroine Faith Fairchilds
cookbook, called "Have Faith in Your Kitchen." Faith notes that the
soup tastes better if made a day ahead.
Pick over beans, cover with cold water and bring to boil for 2
minutes. Remove from heat and let stand at least 1 hour. (Or soak
beans overnight, changing water several times.)
Drain beans and place in a large pot. Rinse the ham hocks. Peel and
quarter the onions. Bury hocks and onions in the beans. Add 7-8 cups
water and bring to a boil. Turn the heat down and simmer 1 1/2 to 2
hours. Be sure the beans are soft.
Remove the hocks or bone and strip any meat from them. Add the meat
to the soup and puree in batches in a blender. (Note: A food
processor sometimes leaks with this much liquid.) Put the pureed soup
in a clean pot; warm, adding the seasonings and wine, if using. Serve
with a dollop of sour cream and finely minced chives.
Source from luhu.jp
Martins Press, 1993, $19.95). Its from heroine Faith Fairchilds
cookbook, called "Have Faith in Your Kitchen." Faith notes that the
soup tastes better if made a day ahead.
Pick over beans, cover with cold water and bring to boil for 2
minutes. Remove from heat and let stand at least 1 hour. (Or soak
beans overnight, changing water several times.)
Drain beans and place in a large pot. Rinse the ham hocks. Peel and
quarter the onions. Bury hocks and onions in the beans. Add 7-8 cups
water and bring to a boil. Turn the heat down and simmer 1 1/2 to 2
hours. Be sure the beans are soft.
Remove the hocks or bone and strip any meat from them. Add the meat
to the soup and puree in batches in a blender. (Note: A food
processor sometimes leaks with this much liquid.) Put the pureed soup
in a clean pot; warm, adding the seasonings and wine, if using. Serve
with a dollop of sour cream and finely minced chives.
Source from luhu.jp
Tags
Soups