garys@tekcbi.UUCP (Gary Scott) (02/03/86)
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Here is a hearty soup for those cold winter evenings. This is a rather messy
soup to make but well worth the effort.
Gary Scott
Tektronix, Inc.
ENJOY!!!!!!
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Black-Bean Soup
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1 lb black beans
smoked bonless ham hocks, about 1/2 to 3/4 lbs
8 cups water
salt to taste
2 cups beef or chicken broth (I prefer beef)
1-1/2 tablespoons olive oil
1-1/2 cups finely chopped, seeded, cored green bell peppers
1-1/2 cups finely chopped onions
1 tablespoon finely minced garlic
1 teaspoon ground cumin
1 cup peeled, seeded, diced tomatoes
1/4 cup red wine vinegar
2 tablespoons finely chopped, fresh coriander, optional
Dry sherry wine to taste
Put the beans, ham hocks, water and salt in a kettle, and bring to a boil.
Cover and let simmer between 1 hour, 45 minutes and 2 hours, 30 minutes, or
until beans are thoroughly tender.
Remove the ham hocks and set aside.
Drain the beans, and reserve both them and the cooking liquid. There should
be about 6 cups of beans and 4 cup of liquid. Add enough broth to the liquid
to make 6 cups.
Put the beans in the container of a food processor or blender, and blend as
thoroughly as possible. Add a little of the liquid and continue blending.
Combine the pureed beans and remaining liquid in a large bowel.
Heat the oil in a heavy kettle, and add the peppers, onions, garlic and
cumin. Cook, stirring, until the onions are wilted. Add the tomatoes and
the vinegar. let simmer about 15 minutes.
Meanwhile cut up ham hocks.
Add the pureed bean mixture to the cooked tomato mixture. Add the chopped
ham and coriander.
Serve in hot soup bowls with a tablespoon or so of sherry, if desired in each
serving.
Yields 8 to 12 servings
I skip the sherry and add a spoon of sour cream or yogurt and if your palate
can handle them pickled jalapeno(sp) peppers to taste