Black bean soup - graham kerr's smart cooking
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Black bean soup - graham kerr's smart cooking
  Vegetarian    Soups    Stews    Beans  
Last updated 6/12/2012 1:08:57 AM. Recipe ID 35682. Report a problem with this recipe.
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      Title: Black bean soup - graham kerr's smart cooking
 Categories: Vegetarian, Celebrity, Soups, Stews, Chowders
      Yield: 6 Servings
      1 lb Black turtle beans
      2 lg Ham hocks; stripped of all
           -visible fat
      4 ts Extra light olive oil with a
      1 ds Sesame oil
      2 lg Yellow onions; peeled and
      4    Cloves garlic
      3 qt Water; (or good beef stock)
    1/2 ts Freshly ground black pepper
      1 pn Cayenne pepper
      4 ts Ground cummin seed
      4    Sprigs oregano
      3    Bay leaves
      1 md Red bell pepper; seeded and
      3 tb Fresh chopped parsley
      1 tb Brown sugar
      1 tb Freshly squeezed lemon juice
      2 ts Orange zest
      1 c  Strained yogurt mixed with
      1 ts Chopped cilantro
   The night before making this splendid soup, place the black beans
  in a bowl of water and let them soak overnight.
   Blanch the ham hocks by putting them in a medium saucepan with
  enough cold water to cover and bring to the boil. Pour off the water
  and rinse out the pan.  In a 10 inch diameter Dutch oven, or
  high-sided casserole pot, heat 1 tablespoon of the olive oil and
  saute the onions and garlic.
   Rinse and drain the black beans thoroughly. Pour them into the pot
  and place the ham hocks in the center. This allows the bean flavor to
  be evenly "en-hocked!"
   Cover with the water or stock, add the freshly ground black pepper
  and stir in the cayenne, 1 tablespoon of the cumin seed, the oregano
  and bay leaves. Bring to a boil and simmer for 1 1/2 hours. Now
  remove the ham hocks and bay leaves, setting the ham haocks aside in
  a medium sized bowl and discarding the bay leaves.
   Remove 1 cups of beans from the soup, along with 1 cups of the
  cooking liquid and puree these in a food processor. Pour this mixture
  through a sieve, into a large bowl. With a wooden spoon, push the
  beans through the sieve. Pour the puree back into the pot and discard
  the residue in the sieve.
   Chop approximately 1 cups of the lean ham lock meat into very small
  chunks and toss them back into the soup.
   In a hot, small saucepan stir the remaining olive oil with the red
  pepper, parsley, the remaining cumin seed and the brown sugar. Mix in
  the lemon juice and orange zest and stir into the hot soup. What a
  fabulous aroma!
   Take the soup to the table with the yogurt-cilantro mixture on the

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Recipe ID 35682 (Apr 03, 2005)

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