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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Black Bean Soup Recipe

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This recipe for Black Bean Soup is from Mummy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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