You are here

Black Bean Soup

Country.Chef's picture
Ingredients
  Dry black beans 1 Pound
  Olive oil 3 Tablespoon
  Carrots 3 Large, peeled and chopped
  Onions 3 Medium, chopped
  Celery stalks with leaves 3 , chopped
  Garlic 4 Clove (20 gm), peeled
  Bay leaves 2
  Dried thyme 1⁄2 Teaspoon
  Smoked ham hocks 1 1⁄2 Pound (2 Pieces)
  Water 10 Cup (160 tbs)
  Coarsely ground black pepper 1 Teaspoon
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Dry sherry 3 Tablespoon
  Salt 2 Teaspoon
  Lemon slices 12 (Paper Thin Size)
Directions

1. In large bowl, place beans with enough water to cover by 2 inches. Soak overnight.
2. Drain and rinse beans. In 5-quart Dutch oven, heat oil over medium heat. Add carrots, onions, and celery; cook, stirring, until tender, for about 10 minutes. Add garlic, bay leaves, and thyme; cook 1 minute.
3. Add beans, ham hocks, water, and pepper to Dutch oven; heat to boiling over high heat. Reduce heat; cover and simmer until beans are very tender, about 2 hours. Discard ham hocks and bay leaves.
4. Spoon one-fourth of bean mixture into blender. Cover, with center part of cover removed to let steam escape; puree until very smooth. Pour into bowl. Repeat with remaining mixture. Return the puree to same clean Dutch oven; stir in sherry and salt, and all but 2 tablespoons parsley. Cook 5 minutes.
5. To serve, ladle soup into bowls, garnish with lemon slices, and sprinkle with remaining 2 tablespoons parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

Rate It

Your rating: None
4.24737
Average: 4.2 (19 votes)