Black Bean Soup
|Black beans||1 Pound (2 Cups)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs) (With Leaves)|
|Smoked ham hocks||3|
|Water/Fresh/canned chicken stock||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
|Hard cooked eggs||4 , chopped|
|Red wine vinegar||2 Tablespoon|
Wash the beans in a sieve under cold running water.
When the water runs clear, transfer the beans to a large soup pot.
Add the onion, celery, bay leaf and ham hocks.
Pour in the 10 cups of water and bring to a boil over high heat.
Skim off any scum that rises to the surface, half cover the pot and reduce the heat to low.
Simmer the soup for 2 1/2 to 3 hours, or until the beans are soft enough to be crushed easily with a fork.
Remove the ham hocks and the bay leaf, and puree the soup through a food mill or sieve.
Do not use an electric blender.
Return the puree and all its liquid to the soup pot.
If it seems too thick, thin it with as much chicken stock or water as you think it needs.
Taste for seasoning, and add salt and a few grindings of black pepper.