Guatemalan version- don't leave out the sherry, it makes all the difference.
Rinse, drain and pick over the black beans. Place beans in large pot with the water and bring to a boil. Cover and boil for 2 minutes. Turn off the heat and allow to sit for 1 hour while covered.
Add the celery, onion, pepper, bay leaf and ham hocks and bring to a boil. Reduce heat and simmer, covered for 2 hours. Remove the ham hocks and bay leaf. In a food processor or blender, puree the beans. Use 2 batches if necessary and be careful if using a blender- you might want let it cool slightly first!
Return the beans to the pot. Separate the ham meet from the bones and fat. Discard the fat and bones and return the meat to the pot. Add sherry and heat soup slowly to just simmering. Adjust pepper, sherry and salt (if needed) to taste. Soup can be thinned if you want with water.
Garnish the soup with white rice and minced onion.
serve with the white rice and minced white onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (556g) | ||
Recipe Makes: 5 | ||
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Calories: 401 | ||
Calories from Fat: 43 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 39.4mg | 12 % | |
Sodium 1630.3mg | 56 % | |
Potassium 756.7mg | 20 % | |
Total Carbohydrate 43.6g | 13 % | |
Dietary Fiber 9.1g | 37 % | |
Sugars, other 34.5g | ||
Protein 40.9g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 401
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