Best ever black bean soup

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, .

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