Yield: 10 Servings
Measure | Ingredient |
---|---|
3 pounds | Beef bone |
¾ pounds | Shin beef |
3 pounds | Ham shank; cut up, with bone and rind |
3 \N | Whole cloves |
¾ teaspoon | Black peppercorns |
¼ teaspoon | Celery seed |
2½ cup | Dried black beans |
1 cup | Chopped onion |
½ cup | Chopped celery |
1 teaspoon | Chopped garlic |
1 teaspoon | Salt |
½ teaspoon | Black pepper |
¼ cup | Sherry |
Combine first six ingredients in large pot. Add 15 cups water, bring to a boil & simmer half-covered 8-10 hours. Strain. Discard meat bones, rind & spices; refrigerate stock. In refrigerator, soak black beans in 10 cups water. Next day, cook onion & celery in 2 Tbs fat which has been removed from stock. Add drained beans, 2 additional cups water, 7 cups of the meat stock (all fat removed) & chopped garlic. Simmer uncovered 2-½ hours, stirring occasionally. If beans begin to show, add more water. Push all through food mill. Reheat with salt, pepper & sherry. Serves 10.
TIME INCLUDES OVERNIGHT SOAKING From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .