"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Black Bean Soup Recipe

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This recipe for Black Bean Soup, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Kemp
Added: Tuesday, October 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. dried black beans
8 c. water
1 c. onion,chopped
1 c. celery, chopped
1 c. green pepper,chopped
1 clove garlic, minced
1 tbsp. olive oil
1 tsp. salt
1/2 to 1 tsp. pepper
3 - 8 oz. cans tomato sauce
1 small Hormel light and lean ham (or something similar)
cooked rice

Directions:
Directions:
Sort and wash beans. Place in a large Dutch oven. Add water, and bring to a boil. Cook 3 minutes. Remove from heat, cover, and let stand 1 hour. Do not drain.
Cook onion, celery, green pepper, and garlic in olive oil in a nonstick skillet over medium high heat, stirring constantly, until tender. Add onion mixture, salt, and pepper to beans. Cube ham and add it to the mixture. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Stir in tomato sauce, and simmer, stirring mixture occasionally, 30 minutes. Serve over rice.

Number Of Servings:
Number Of Servings:
11
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This is a great dish to make one day and eat on for several.

 

 

 

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