Black bean soup #4
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried black beans |
| 1 | medium | Onion; finely diced |
| 3 | tablespoons | Butter or oil |
| 1 | small | Carrot; peeled and finely diced |
| 1 | Celery stalk; finely diced | |
| 6 | cups | Fresh or canned chicken broth |
| 1 | Ham hock | |
| 1 | teaspoon | Thyme |
| ¼ | cup | Lemon juice |
| ¼ | cup | Dry sherry |
| Sour cream | ||
| Chopped fresh dill | ||
Directions
This is a great Central and South American favorite that can be used as the base for many other recipes.
THE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of water and soak at least 8 hours or up to 10. Or, for a quick-cook method, place beans in hot water for 1 hour before continuing with the recipe. Combine onion and oil in a 2-quart pot over medium heat on top of the stove and cook, stirring occasionally, for 5 minutes. Add the carrot and celery and cook another 5 minutes. Add the drained beans, stock, ham hock, thyme. Cover, increase heat to high and bring to a boil. Decrease heat to low and cook, covered, for 1½ hours. Place beans and liquid in a food processor or blender and puree until smooth. Pour the puree back into the pot and add lemon juice and sherry. Place a dollop of sour cream in each soup bowl and sprinkle with some chopped fresh dill. Pour the piping hot soup at the table.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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