"The belly rules the mind."--Spanish Proverb

Black Bean Soup Recipe

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This recipe for Black Bean Soup, by , is from Texas Family 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!

Joyce Welch


1 c. olive oil
3 c. diced yellow onions
8 garlic cloves, peeled and crushed
2 lb. black turtle beans, soaked in water overnight
1 meaty ham bone or smoked ham hock
6 qt. water
2 T. plus 1 tsp. ground cumin
1 T. dried oregano
3 bay leaves
1 T. salt
2 tsp. freshly ground black pepper
pinch of cayenne pepper
6 T. chopped parsley
1 medium-size sweet red pepper, diced
1/4 c. dry sherry wine
1 T. brown sugar
1 T. lemon juice
1 to 2 c. Creme Fraiche or dairy sour cream

Heat the oil in a soup pot. Add the onions and garlic and cook over low heat until vegetables are tender, about 10 minutes. Drain the beans and add them, the ham bone or ham hock, and the 6 qts. water to the pot. Stir in 2 T. of the cumin, the oregano, bay leaves, salt, pepper, cayenne and 2 T. of the parsley. Bring to a boil, reduce heat and cook, uncovered, until beans are very tender and liquid is reduced by about three quarters. This will take 1 1/2 to 2 hours. Transfer ham bone or hock to a plate and cool slightly. Pull off any remaining meat with your fingers and shred finely. Return meat to the pot. Stir in remaining parsley, sweet red pepper, remaining cumin, sherry, brown sugar and lemon juice. Simmer for another 30 minutes, stirring frequently. Taste, correct seasoning and serve very hot, garnished with a dollop of creme fraiche.

Number Of Servings:
Number Of Servings:
10 - 12 small portions




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