Sunday Black-Bean Soup (New York Times) Recipe

Step 1

To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb. ), saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauteed vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped coriander or sour cream or lemon slice.

Things You'll Need

  • 1lb Dried black beans
  • 2ea Smoked ham hocks
  • 3c Chicken stock
  • 4ea Coarsely chopped carrots
  • 3ea Coarsely chopped onions
  • 3ea Coarsely chopped celery
  • 1tb Chopped jalepeno pepper
  • 3ea Garlic cloves
  • 1ts Cumin
  • 1c Dry sherry
  • 1ea Lime (juice)

About this Author - Recipes, food and cooking information.