Edna lewis' thirteen-bean soup

Yield: 4 servings

Measure 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 \N Bay leaf
\N \N Freshly ground black pepper
3 quarts Cold water
\N \N Salt
1 cup Fresh or canned tomatoes, peeled, seeded, and chopped

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.

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