Black Bean Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

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


  • 1 lb/500 g black beans
  • 1 tbsp oil


  1. Soak the black beans, then drain them.
  2. 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.