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Edna lewis' thirteen-bean soup
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| Artist: |
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| Categories: |
Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Dried black beans, washed | | | -picked over | | 2
| cup | Packaged 13-bean soup mix | | | -washed, picked over | | 1
| lbs | Smoked pork shoulder, or | | | -meaty ham bone | | 1
| med | Onion | | 1
| tsp | Dried thyme | | 1
| | Bay leaf | | | Freshly ground black pepper | | 3
| quart | Cold water | | | Salt | | 1
| cup | Fresh or canned tomatoes | | | -peeled, seeded, and chopped |
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Procedures:
| 1 | 1 cup fresh or canned tomatoes, peeled, seeded, and chopped ?cup olive oil ?cup good sherry in a large kettle, cover beans with water, refrigerate and soak overnight. | | 2 | The next day, drain beans, add pork or ham bone,onion, thyme, bay leaf, pepper, and cold water. | | 3 | Set over medium-high heat and bring to simmer. | | 4 | Reduce heat and keep at simmer for 2 ?hours. | | 5 | Cool, remove onion, hambone and fat; cut up meat into small pieces. | | 6 | Season with salt and pepper as needed. | | 7 | Add tomatoes and olive oil. | | 8 | Put half the mixture in a blender and blend until almost smooth, but not liquified. | | 9 | Add to whole bean mixture. | | 10 | To serve, stir in sherry and reheat. | | 11 | Ladle into warm soup bowls. | | 12 | Makes 4 to 6 servings. | | 13 | [washington post jan 11, 1989] |
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