Black Bean Soup

Name: Black Bean Soup
Yield: Makes 10 Cups or 6 Bowls
Cuisine: United States
Ingredients: amontillado sherry; 1 or 2 limes, thinly sliced; 2 celery ribs, chopped (about 1 cup); 1 carrot, chopped; 1 medium onion, chopped (about ¾ cup); 2 quarts water; 1 country ham bone; 2 cups dried black beans

Preparation info

Makes
10 Cups

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

Columbus found black beans in Cuba in November 1492. Black beans have been a favorite in the Lowcountry since Europeans first settled here. The local version of a soup made from the dried beans is seasoned with a leftover country ham bone and served with fresh lime slices and sherry.

Ingredients

2 cups dried black beans
2 quarts water
1 country ham bone

Americas
United States
Charleston
Starter
Gluten-free
November
Soup

Method

Cover the beans with water, discarding any that float or look weird. Leave to soak overnight or at least 6 hours, then drain. Put the beans in a stockpot with the remaining ingredients except lime and sherry. Simmer for 2 to 3 hours, until the water just dips below the surface of the beans, skimming foam from the surface as necessary. Remove the bone and puree the soup. This is most easily acco