Unadulterated Black Bean Soup
Yield
10 servingsPrep
30 minCook
2 hrsReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
black beans
dried |
|
| 2 | each |
ham hock
|
*
|
| 1 | medium |
red onion
|
|
| 1 | medium |
yellow onion
|
|
| 8 | cups |
water
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
sherry
dry or madiera , optional |
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
chives
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
black beans
dried |
|
| 2 | each |
ham hock
|
*
|
| 1 | medium |
red onion
|
|
| 1 | medium |
yellow onion
|
|
| 1.9 | l |
water
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 15 | ml |
sherry
dry or madiera , optional |
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
chives
|
*
|
Directions
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 to 8 cups water and bring to a boil.
Turn the heat down and simmer 1½ 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 purée in batches in a blender.
(Note: A food processor sometimes leaks with this much liquid.)
Put the puréed soup in a clean pot; warm, adding the seasonings and wine, if using.
Serve with a dollop of sour cream and finely minced chives.
