Ingredients: |
Ingredients: Your favorite jazz album or jazz radio station
2 quarts water
1 meaty country ham hock (1/2lb-3/4lb)
1/2lb Andouille or zesty smoked sausage
1 herb packet
1 28oz can whole peeled tomatoes
1 ½ cups (3 stalks) fresh celery with leaves, chopped
1 cup (1 medium) onion, chopped fresh
3 cloves garlic, pressed
1 to 2 teaspoons salt (to taste)
Fresh ground pepper to taste
½ cup dry sherry
Black turtle beans, blackeyed peas, barley, cilantro, parsley, herbs and spices
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Directions: |
Directions:The night before, sort through and thoroughly wash beans. Soak in 2 quarts water. The next day, begin by tuning into your favorite jazz record or radio station. Then bring beans to a boil. Reduce heat to medium low, cover and cook for one hour. Add additional water if necessary to cover beans by one inch, then add ham hock, sausage, herb packet, tomatoes (including all the juice), celery, onions, garlic, salt, and pepper. Bring to a boil. Reduce heat to medium low, cover and cook for 1 ½ hours. Relax and Turn up the music! Remove ham hock and sausage. Add ½ cup sherry wine. Immediately discard bones and fat and dice meats fine. Return meats to soup and simmer 30 minutes. Stir and refrigerate overnight. Serve the next day with a dollop of sour cream, grated sharp cheddar cheese, chopped green onions, or fresh cilantro, and, of course, some cool jazz.
Vegetarian version: In place of the meats, add 1-2 cups sweet corn instead of ham hock and sausage. |
This recipe for Bourbon Street Black Bean Soup is from