"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Black Bean Soup Recipe

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

Contributor:  
Contributor:  
Marion Thorne
Added: Saturday, January 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Stock:
3 lbs beef bones
3/4 lbs soup beef such as shin
3 lbs cut-up ham shank (including bone and rind)
15 cups water
3 cloves
3/4 tsp. black peppercorns
1/4 teaspoon celery seed

2 1/2 cups dried beans soaked overnight

Next day:
1 cup chopped onion
1/2 cup chopped celery
1 tsp chopped garlic
1/2 tsp salt
1/2 tsp pepper
1/4 cup sherry

Directions:
Directions:
Make Stock the day ahead. Put stock ingredients in a large pot. Bring to boil, then reduce heat and simmer 8-10 hours.
Strain, discard meat bones, etc. Refrigerate liquid stock.

Also, soak 2 1/2 cups of beans

Next Day:
Remove fat from stock
In large pan cook soft the onion and celery in 2 tbs
removed fat. Add to pan: drained beans, 2 cups water, 7 cups stock (add water if less), garlic. Simmer uncovered for 2 1/2 hours; stir occasionally. (If beans show, add water.) Push mixture through strainer or food mill, or use blender, (don't blend too fine.) Heat with 1 tsp salt, 1/2 tsp pepper, sherry. Makes about 10 cups

Number Of Servings:
Number Of Servings:
10 cups
Preparation Time:
Preparation Time:
2 days

 

 

 

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