Black Bean Potage
|Bacon slices||8 , finely chopped|
|Onion||1 Cup (16 tbs), finely chopped|
|Leeks||1⁄2 Cup (8 tbs), finely chopped|
|Carrots||1⁄2 Cup (8 tbs), chopped|
|Butter||1 Cup (16 tbs)|
|Canned black beans||1 Pound|
|Chicken broth||3 Quart|
|Mustard greens||2 Cup (32 tbs), chopped|
|Frankfurters||8 , skinned and sliced|
|Hashish||1 1⁄2 Teaspoon (Optional)|
Fry bacon with onions, leeks and carrots.
Cook until limp, about 10 minutes.
If it becomes dry, add butter to avoid burning.
Add black beans with ham bone and broth.
Cook 1 hour.
Add mustard greens.
Cook 1 1/2 hours.
Remove ham bone.
Divide soup in half.
Blend half in blender with hashish.
Mix into remaining half.
Cut meat from bone in very fine pieces.
Add to soup.
Boil 5 minutes.
Season lightly with salt and pepper to taste.
Serve in heated soup tureen with buttered croutons.