Edna lewis' thirteen-bean soup
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | cup | Dried black beans, washed, picked over |
2 | cups | Packaged 13-bean soup mix, washed, picked over |
1 | pounds | Smoked pork shoulder, or meaty ham bone |
1 | medium | Onion |
1 | teaspoon | Dried thyme |
1 | Bay leaf | |
Freshly ground black pepper | ||
3 | quarts | Cold water |
Salt | ||
1 | cup | Fresh 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.