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Self Styled Black Bean Soup

the.instructor's picture
Ingredients
  Olive oil 1⁄2 Cup (8 tbs)
  Salt pork/Bacon 1⁄2 Pound, diced
  Black forest ham/Westphalian ham / prosciutto / 1 pound meaty ham hocks 1⁄2 Pound, diced; if using ham hocks - cut into 2-inch-thick slices
  Onions 4 Pound, chopped (8 In Number, Large)
  Garlic 8 Clove (40 gm), minced / pressed
  Celery stalks with leaves 6 Large, chopped
  Dried black beans 2 Pound (About 5 Cups)
  Cayenne 1⁄2 Teaspoon
  Ground cumin 4 Teaspoon
  Homemade chicken broth/4 large cans (49 1/2 oz. each) regular-strength chicken broth 6 Quart
  Wine vinegar 1⁄4 Cup (4 tbs)
  Dry sherry 1 Cup (16 tbs)
Directions

In a 10- to 12-quart pan over medium-high heat, combine oil, salt pork, ham, onions, garlic, and celery.
Cook, stirring occasionally, until vegetables are soft and lightly browned and all liquid has evaporated, about 40 minutes.
Sort beans and remove any debris; rinse beans well, drain, and add to pan along with cayenne, cumin, and broth.
Bring to a boil over high heat; reduce heat, cover, and simmer until beans mash easily, 2 1/2 to 3 hours.
Skim and discard fat.
Whirl bean mixture, a portion at a time, in a food processor or blender until smooth.

Recipe Summary

Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Pork
Cook Time: 
13 Minutes
Servings: 
42

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