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Gary's Black Bean Soup

Category: Soups

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1 lb Black beans
3/4 lb Smoked boneless ham hocks (or less)
8 cup Water
Salt, to taste
2 cup Beef or chicken broth (I prefer beef)
1 1/2 cup Green bell peppers, finely chopped, seeded and cored
1 1/2 cup Onions, finely chopped
1 1/2 tsp Olive oil
1 tbsp Garlic, finely minced
1 tsp Ground cumin
1 cup Tomatoes, peeled, seeded and diced.
1/4 cup Red wine vinegar
2 tbsp Coriander, finely chopped [optional]
Sherry, dry, to taste

Instructions:

Put the beans, ham hocks, water and salt in a kettle and bring to a
boil. Cover and let simmer 2 to 2 1/2 hours, or until beans are
thoroughly tender. Remove the ham hocks and set aside.

Drain the beans and reserve both them and the cooking liquid. There
should be about 6 cups of beans and about 4 cups of liquid. Add
enough broth to the liquid to make about 6 cups.

Put the beans in the container of a food processor or blender, and
blend as thoroughly as possible. Add a little of the liquid and
continue blending. Combine the pureed beans and remaining liquid in a
large bowl.

Heat the oil in a heavy kettle and add the peppers, onions, garlic and
cumin. Cook, stirring, until the onions are wilted. Add the tomatoes
and the vinegar. Let simmer about 15 minutes. Meanwhile cut up ham
hocks.

Add the pureed bean mixture to the cooked tomato mixture. Add the
chopped ham and coriander. Serve in hot soup bowls with about a
tablespoon or so of sherry (if desired) in each serving.

NOTES:

* Soup with Black Beans and Ham Hocks -- Here is a hearty soup for
those cold winter evenings. This is a rather messy soup to make, but
well worth the effort. Yield: Serves 8-12.

* I skip the sherry and add a spoon of sour cream or yogurt. If your
palate can handle them, try adding pickled jalapeno peppers.

: Difficulty: easy.
: Time: 10 minutes preparation, 3 hours cooking.
: Precision: no need to measure.

: Gary Scott
: Tektronix, Beaverton OR
: garys@tekcbi.UUCP

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