A recipe for Black Bean Soup #3. Follow the simple recipe instructions for Black Bean Soup #3 shared by other home cooking experts.
Ingredients
1/2 c. Oil, olive
1/2 lb. Salt pork, diced
1 lb. Ham hocks, 2 pcs.
8 lg. Onions chopped
6 Garlic cloves minced
6 Celery stalks chopped
2 lb. Beans black
1/2 Tsp. Pepper cayenne
4 Tsp. Cumin ground
4 can Chicken Broth (large)
1/4 c. Vinegar wine
1 c. Sherry dry
Condiments
Directions
Heat oil in a 10 to 12 qt. pan over med. heat. Add salt pork ham onion garlic celery. Cook stirring occasionally until vegs. are very soft and lightly browned (abt. 40 min.) Rinse and sort beans drain and add to pan along with red pepper cumin and broth. Bring to a boil over high heat; reduce heat cover and simmer until bean mash easily--2 to 3 hrs. (If using ham hocks remove and cool. Shred meat and return to pan--discard skin and bones.) Skim and discard fat from soup. Whirl soup a portion at a time in blender or food processor until smooth. Stop here if serving next day. Cover and refrigerate. Return soup to pot and heat to steaming stirring often. Blend in vinegar and sherry. Pass condiments at table to add to individual servings. CONDIMENTS: Arrange in separate bowls: 3 lb. warm kielbasa cut into 1/2" slices; 6 cups hot cooked rice; 8 hard boiled eggs chopped; 2 cups small sweet pickle spears and 2 cups diced bell pepper. Unknown source. "
