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Black Bean Soup Recipe

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This recipe for Black Bean Soup is from Tara and Ashton's Go-To 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. dried black beans
2 Tbs. olive oil
1/2 c. salt pork, cut into 1/4" cubes
2 smoked ham hocks
2 c. chopped onions
3 cloves garlic, minced
7 c. chicken broth
salt and pepper, to taste
1/4 tsp. cayenne pepper
1 Tbs. red wine vinegar
1/4 c. dry sherry wine
hot cooked rice

Garnishes: fresh chopped onion, lime wedges, cilantro
Directions:
Directions:
Rinse beans well and pick over. Pour enough cold water over beans to cover them by about 4 inches and soak overnight. In a large saucepot, heat oil. Add the salt pork, ham hocks, onion, and garlic and cook gently, stirring often, until onions are translucent and the salt pork has been rendered. Drain the beans and discard the soaking liquid. Rinse with fresh water. Add the beans and chicken broth to the saucepot and bring to a boil. Add salt, pepper, and cayenne. Partially cover, and simmer, stirring occasionally, until the beans are tender (approximately 2-4 hours). Remove the ham hocks. Remove half of the beans and puree, then return to pot. Add vinegar and sherry. Serve hot over rice with garnishes. Great with Cuban bread. Makes about 6 servings.

 

 

 

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