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Black Bean Soup

Mexican.Chef's picture
Ingredients
  Dried black beans 1 Pound, sorted of debris
  Regular strength chicken broth 10 Cup (160 tbs)
  Ham hocks 1 Pound, cracked
  Celery stalks 2 , chopped
  Garlic 2 Clove (10 gm), minced / pressed
  Onions 2 Large, chopped
  Pepper 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Tomato sauce 8 Ounce (1 Can)
  Dry red wine 1⁄2 Cup (8 tbs)
  Lemon juice 3 Tablespoon
  Lemon 1 , thinly sliced
  Sour cream 2 Cup (32 tbs)
Directions

Rinse beans and place in a large bowl.
Cover with cold water and soak at room temperature for at least 12hours.
Drain.
In a 5-quart pan, combine beans, broth, ham, celery, garlic, onions, pepper, and allspice.
Bring to a boil over high heat; reduce heat, cover, and simmer until beans mash easily (about 2 hours).
Remove ham and set aside.
Stir tomato sauce and wine into soup.
In a blender or food processor, whirl soup, a portion at a time, until smooth.
Return to pan.
Discard skin and bones from ham hocks and dice meat; add to soup.
Reheat to a gentle boil.
Garnish individual servings with lemon slices and offer with sour cream.

Recipe Summary

Cuisine: 
Mexican
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean

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