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.
Related recipes
- Bean soup
- Bonnie's bean soup
- Broad bean soup
- Eight bean soup
- Emily's bean soup
- Five bean soup
- French bean soup
- Hearty multi-bean soup
- Linda williams' many bean soup
- Nine bean soup
- Nine-bean soup
- Northern bean soup
- Old fashioned bean soup
- Old-fashoned bean soup
- Seven bean soup
- Seven-bean soup
- Six-bean soup
- Three bean soup
- Two bean soup
- Two-bean soup