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  Added: Apr 10, 2006  •  Visited (362)  •  Print version Print this recipe (16)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Black Bean Soup
What You Need:
  • 1 pound black turtle beans (2 cups)
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped celery with leaves
  • 1 bay leaf
  • 3 smoked ham hocks
  • 10 cups water
  • ˝ to 1 cup water or chicken stock, fresh or canned (optional)
  • Salt
  • Freshly ground black pepper
  • 4 hard-cooked eggs, coarsely chopped
  • 2 tablespoons red-wine vinegar
  • Lemon slices
  • Parsley sprigs

  • How To Cook:
    1. Wash the beans in a sieve under cold running water. When the water runs clear, transfer the beans to a large soup pot. Add the onion, celery, bay leaf and ham hocks. Pour in the 10 cups of water and bring to a boil over high heat.

    2. Skim off any scum that rises to the surface, half cover the pot and reduce the heat to low. Simmer the soup for 2˝ to 3 hours, or until the beans are soft enough to be crushed easily with a fork.

    3. Remove the ham hocks and the bay leaf, and puree the soup through a food mill or sieve. Do not use an electric blender. Return the puree and all its liquid to the soup pot.

    4. If it seems too thick, thin it with as much chicken stock or water as you think it needs. Taste for seasoning, and add salt and a few grindings of black pepper.

    5. Bring the soup to a simmer. Just before serving, stir in the hard-cooked eggs and the vinegar. Garnish each portion with a slice of lemon topped with a small sprig of parsley.
     
    To serve 6 to 8
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Vegetables » Beans
    Dish » Soup

     





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