Unadulterated Black Bean Soup Recipe

This recipe is from Katherine Hall PAge's "The Body in the Cast" (St Martin's Press, 1993, $19.95). It's from heroine Faith Fairchild's cookbook, called "Have Faith in Your Kitchen." Faith notes that the soup tastes better if made a day ahead.

Step 1

Pick over beans, cover with cold water and bring to boil for 2 minutes. Remove from heat and let stand at least 1 hour. (Or soak beans overnight, changing water several times.)

Step 2

Drain beans and place in a large pot. Rinse the ham hocks. Peel and quarter the onions. Bury hocks and onions in the beans. Add 7-8 cups water and bring to a boil. Turn the heat down and simmer 1 1/2 to 2 hours. Be sure the beans are soft.

Step 3

Remove the hocks or bone and strip any meat from them. Add the meat to the soup and puree in batches in a blender. (Note: A food processor sometimes leaks with this much liquid.) Put the pureed soup in a clean pot; warm, adding the seasonings and wine, if using. Serve with a dollop of sour cream and finely minced chives.

Things You'll Need

  • 1lb Dried black beans
  • 2 Ham hocks
  • 1md Red onion
  • 1md Yellow onion
  • 8c Water
  • 1/2t Salt
  • 1/4t Freshly ground pepper
  • 1tb Dry sherry or Madiera (opt)
  • Sour cream
  • Chives

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