Black Bean Soup

Name: Black Bean Soup
Yield: Serves 4-6
Cuisine: Europe
Ingredients: 1 onion, chopped; 2 carrots, chopped; 1 tbsp oil; 1 lb/500 g black beans; bouquet garni; 1 lb/500 g smoked ham hocks; 1½ qt/1.5 l water; 2 stalks celery, chopped; 4 tbsp/60 ml sherry or Madeira; salt and pepper; 2 cloves garlic, chopped; lemon slices; sour cream (optional); hard-boiled egg, sliced; juice of ½ lemon; 1 tbsp dry mustard; ¼ tsp cayenne pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

The classic accompaniment to black bean soup is moist white or yellow cornbread. Alternatively, serve with beaten biscuits.

Ingredients

1 lb/500 g black beans
1 tbsp oil

Europe
Gluten-free
Soup
Spicy

Method

Soak the black beans, then drain them.
Heat the oil in a large pot. Add the carrots, onion and celery and sauté over a medium heat, 5-7 minutes until lightly browned. Add the water, beans, ham hocks, bouquet garni, garlic, salt and pepper. Bring to a boil, cover, and simmer until the beans and ham hocks are tender, about 2 hours. Add more water if necessary.