*  Exported from  MasterCook  *
 
                       UNADULTERATED BLACK BEAN SOUP
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Dried black beans
    2                    Ham hocks
    1       md           Red onion
    1       md           Yellow onion
    8       c            Water
      1/2   t            Salt
      1/4   t            Freshly ground pepper
    1       tb           Dry sherry or Madiera (opt)
                         Sour cream
                         Chives
 
   This recipe is from Katherine Hall PAge’s “The Body in the Cast” (St
   Martin’s Press, 1993, $19.95). It’s from heroine Faith Fairchild’s
   cookbook, called “Have Faith in Your Kitchen.” Faith notes that the
   soup tastes better if made a day ahead.
   
   Pick over beans, cover with cold water and bring to boil for 2
   minutes. Remove from heat and let stand at least 1 hour. (Or soak
   beans overnight, changing water several times.)
   
   Drain beans and place in a large pot. Rinse the ham hocks. Peel and
   quarter the onions. Bury hocks and onions in the beans. Add 7-8 cups
   water and bring to a boil. Turn the heat down and simmer 1 1/2 to 2
   hours. Be sure the beans are soft.
   
   Remove the hocks or bone and strip any meat from them. Add the meat
   to the soup and puree in batches in a blender. (Note: A food
   processor sometimes leaks with this much liquid.) Put the pureed soup
   in a clean pot; warm, adding the seasonings and wine, if using. Serve
   with a dollop of sour cream and finely minced chives.
  
 
 
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