Black Bean Soup

Black Bean Soup Ingredients

1 lb Dried black beans	4 Whole cloves
Water for soaking	10 1/2 oz Canned beef broth
1/2 c Chopped onion	6 c Water
1 Garlic clove. minced	1 Bay leaf
1/2 c Chopped celery	1 pn Ground thyme
2 tb Butter or margarine	1/4 c Dry sherry
1 Meaty smoked ham hock	2 Hard-cooked eggs, sieved
(3/4 lb.)	Chopped green onion
1/2 Lemon

Instructions for Black Bean Soup

Sort and soak beans. Drain beans; discard soak water. In a small skillet, saute onion, garlic and celery in butter or margarine until onion is tender but not browned. In a 4-quart pot, combine soaked beans, sauteed vegetables and ham hock. Cut lemon half into quarters and stick a clove into each quarter. Add lemon quarters, broth, 6 cups water, bay leaf and thyme to beans; stir well. Bring to a boil; reduce heat. Cover and simmer until beans are very tender. 1 to 1-1/2 hours. Remove ham hock and bay leaf. Reserve ham hock for another use; discard bay leaf. Puree soup in blender or food mill. For a smoother soup, put through a sieve to remove bean coats. Return soup to pot. Stir in sherry. Garnish each serving with sieved egg and chopped green onion. Makes 4 to 6 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Black Beans	Celery	Cloves
Eggs	Garlic	Ham	Lemon
Margarine	Onion	Sherry	Thyme

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