Black Bean Soup#3

* Exported from MasterCook *

BLACK BEAN SOUP #3

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Soups Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Oil, olive
1/2 lb Salt pork -- diced
1 lb Ham hocks -- 2" pcs.
8 lg Onions, chopped
6 Garlic cloves -- minced
6 Celery stalks -- chopped
2 lb Beans, black
1/2 ts Pepper, cayenne
4 ts Cumin, ground
4 cn Chicken Broth (large)
1/4 c Vinegar, wine
1 c Sherry, dry
Condiments

Heat oil in a 10 to 12 qt. pan over med. heat. Add
salt pork, ham, onion, garlic, celery. Cook, stirring
occasionally, until vegs. are very soft and lightly
browned (abt. 40 min.)
Rinse and sort beans, drain, and add to pan along
with red pepper, cumin and broth. Bring to a boil over
high heat; reduce heat, cover and simmeer until bean
mash easily--2 to 3 hrs. (If using ham hocks, remove &
cool. Shred meat & return to pan--discard skin &
bones.) Skim and discard fat from soup.
Whirl soup, a portion at a time, in blender or food
processor until smooth. Stop here if serving next day.
Cover and refrigerate.
Return soup to pot and heat to steaming, stirring
often. Blend in vinegar and sherry.
Pass condiments at table to add to individual
servings.
CONDIMENTS: Arrange in separate bowls: 3 lb. warm
kielbasa, cut into 1/2" slices; 6 cups hot cooked
rice; 8 hard boiled eggs chopped; 2 cups small sweet
pickle spears,and 2 cups diced bell pepper.
Unknown source.



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