"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

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.

Marion Thorne
Added: Saturday, January 24, 2009


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

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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