Black Bean Soup

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

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
Soup
Gluten-free
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.