BLACK BEAN SOUP
Soup with black beans and ham hocks
Here is a hearty soup for those cold winter evenings. This is a rather messy
soup to make, but well worth the effort.
- 1 lb black beans
- 1/2- 3/4 lb smoked boneless ham hocks
- 8 cups water
- 2 cups beef or chicken broth
(I prefer beef)
- 1 1/2 Tbsp olive oil
- 1 1/2 cup green bell peppers,
finely chopped, seeded, and cored
- 1 1/2 cup onions,
- 1 Tbsp garlic,
- 1 tsp ground cumin
- 1 cup tomatoes,
peeled, seeded, and diced.
- 1/4 cup red wine vinegar
- 2 Tbsp coriander,
finely chopped [optional]
- dry sherry wine,
Put the beans, ham hocks, water and salt in a kettle, and bring to a boil.
Cover and let simmer 2 to 2 1/2 hours, or
until beans are thoroughly tender.
Remove the ham hocks and set aside.
Drain the beans, and reserve both them and the cooking liquid. There should
of beans and
of liquid. Add enough broth to the liquid to make
Put the beans in the container of a food processor or blender, and blend as
thoroughly as possible. Add a little of the liquid and continue blending.
Combine the puraeed beans and remaining liquid in a large bowel.
Heat the oil in a heavy kettle, and add the peppers, onions, garlic and
cumin. Cook, stirring, until the onions are wilted. Add the tomatoes and
the vinegar. Let simmer about 15 minutes.
Meanwhile cut up ham hocks.
Add the puraeed bean mixture to the cooked tomato mixture.
Add the chopped ham and coriander.
Serve in hot soup bowls with
a tablespoon or so
of sherry (if desired) in each serving.
I skip the sherry and add a spoon of sour cream or yogurt.
If your palate can handle them, try adding pickled jalapeno peppers.
10 minutes preparation, 3 hours cooking.
no need to measure.
Tektronix, Beaverton OR
Recipe last modified: 4 Feb 86
From: garys@tekcbi.UUCP (Gary Scott)
Subject: RECIPE: Black bean soup
Date: 18 Jul 86 03:37:42 GMT
Organization: Tektronix, Beaverton OR
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