Unadulterated black bean soup
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Unadulterated black bean soup
  Soups    Beans  
Last updated 6/12/2012 1:28:06 AM. Recipe ID 63312. Report a problem with this recipe.
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      Title: Unadulterated black bean soup
 Categories: Soups
      Yield: 10 Servings
      1 lb Dried black beans
      2    Ham hocks
      1 md Red onion
      1 md Yellow onion
      8 c  Water
    1/2 ts Salt
    1/4 ts Freshly ground pepper
      1 tb Dry sherry or Madiera (opt)
           Sour cream
  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.
  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.)
  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.
  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.

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Recipe ID 63312 (Apr 03, 2005)

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