Edna Lewis' Thirteen-Bean Soup

* Exported from MasterCook *

EDNA LEWIS' THIRTEEN-BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Dried black beans, washed,
-picked over
2 c Packaged 13-bean soup mix,
-washed, picked over
1 lb Smoked pork shoulder, or
-meaty ham bone
1 md Onion
1 t Dried thyme
1 Bay leaf
Freshly ground black pepper
3 qt Cold water
Salt
1 c Fresh or canned tomatoes,
-peeled, seeded, and chopped

1 cup fresh or canned tomatoes, peeled, seeded,
and chopped 1/2 cup olive oil 1/4 cup good sherry

In a large kettle, cover beans with water, refrigerate
and soak overnight. The next day, drain beans, add
pork or ham bone,onion, thyme, bay leaf, pepper, and
cold water. Set over medium-high heat and bring to
simmer. Reduce heat and keep at simmer for 2 1/2
hours. Cool, remove onion, hambone and fat; cut up
meat into small pieces. Season with salt and pepper as
needed. Add tomatoes and olive oil. Put half the
mixture in a blender and blend until almost smooth,
but not liquified. Add to whole bean mixture. To
serve, stir in sherry and reheat. Ladle into warm
soup bowls.

Makes 4 to 6 servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.



- - - - - - - - - - - - - - - - - -