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HH Sherried Black Bean Soup
Nb persons: 8
1 lb | dried black beans, rinsed and drained |
8 c | water |
2 T | butter |
2 medium | onions, chopped |
1 | stalk celery, thinly sliced |
1 medium | carrot, shredded |
1 | clove garlic, minced or pressed |
1 | or 2 ham hocks,, (about 1 lb) |
1/4 c | fresh parsley |
1 t | salt |
1/8 t | cayenne pepper |
1/8 t | whole cloves |
1/8 t | mustard seed |
1 | bayleaf |
1/3 c | dry sherry |
sour cream to top | |
green onions chopped to garnish |
In a large, heavy saucepan, bring the beans and 4 cups of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.
In a 5 quart Dutch oven, melt the butter. Add the onions and the celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 cups of water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours.
Remove the ham hock and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 cup of the liquid from the soup in a blender. Process until smooth. Return the puree to the soup in the Dutch oven.
Remove the ham from the bone and add the meat to the soup, discarding the fat, bones and skin. Reheat the soup over medium heat. Stir in the sherry.
Serve with a dollop of sour cream and garnish with green onions.
Serves 8
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