"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Black Bean Soup Recipe

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This recipe for Black Bean Soup, by , is from SWITCHING in the KITCHEN with Charles & Dolores Howard, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, May 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 ham hocks
2 Cups black beans
8 Cups cold water
3 med. sized onions, chopped
1/4 Cup butter
2 bay leaves
1 clove garlic, crushed
2 Tbsp. parsley
Tbsp. sugar
1/2 tsp. salt
black pepper
2/3 Cup dry sherry

Directions:
Directions:
Place beans in bowl with enough water to cover entirely. Soak overnight. Drain water off beans and fill kettle with 8 cups of cold water. Add hocks and cook about 1 1/2 hours. Add beans. Cook beans on low heat until soft. Saute garlic, onions and parsley in butter and add to soup kettle along with other ingredients except sherry. Continue cooking over low heat for approximately 1 1/2 hours. Add water if beans become too thick. Add sherry and adjust seasoning accordngly.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
3 1/2 hours

 

 

 

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