Edna lewis' thirteen-bean soup

4 servings

Ingredients

QuantityIngredient
½cupDried black beans, washed, picked over
2cupsPackaged 13-bean soup mix, washed, picked over
1poundsSmoked pork shoulder, or meaty ham bone
1mediumOnion
1teaspoonDried thyme
1Bay leaf
Freshly ground black pepper
3quartsCold water
Salt
1cupFresh or canned tomatoes, peeled, seeded, and chopped

Directions

1 cup fresh or canned tomatoes, peeled, seeded, and chopped ½ cup olive oil ¼ cup good sherry In a large kettle, cover beans with water, refrigerate and soak overnight. The next day, drain beans, add pork or ham bone,onion, thyme, bay leaf, pepper, and cold water. Set over medium-high heat and bring to simmer. Reduce heat and keep at simmer for 2½ hours.

Cool, remove onion, hambone and fat; cut up meat into small pieces.

Season with salt and pepper as needed. Add tomatoes and olive oil.

Put half the mixture in a blender and blend until almost smooth, but not liquified. Add to whole bean mixture. To serve, stir in sherry and reheat. Ladle into warm soup bowls.

Makes 4 to 6 servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.