Black Bean Soup Recipe

Serves 20

Ingredients:

  • 1/2 cup oil, olive
  • 1/2 lb salt pork, diced
  • 1 lb ham hocks, 2" pieces
  • 8 large onions, chopped
  • 6 garlic cloves, minced
  • 6 celery stalks, chopped
  • 2 lb beans, black
  • 1/2 tsp pepper, cayenne
  • 4 tsp cumin, ground
  • 4 cans chicken broth (large)
  • 1/4 cup vinegar, wine
  • 1 cup sherry, dry
  • Condiments

    • Instructions:

    1. Heat oil in a 10 to 12 quart pan over medium heat.
    2. Add salt pork, ham, onion, garlic, celery.
    3. Cook, stirring occasionally, until vegetables are very soft and lightly browned (about 40 minutes). 4. Rinse and sort beans, drain, and add to pan along with red pepper, cumin and broth.
    5. Bring to a boil over high heat; reduce heat, cover and simmer until beans mash easily -- 2 to 3 hours.
    6. If using ham hocks, remove and cool. Shred meat and return to pan, discard skin and bones. 7. Skim and discard fat from soup.
    8. Whirl soup, a portion at a time, in blender or food processor until smooth.
    9. Stop here if serving next day.
    10. Cover and refrigerate.
    11. Return soup to pot and heat to steaming, stirring often.
    12. Blend in vinegar and sherry.
    13. Pass condiments at table to add to individual servings.
    14. Condiments: Arrange in separate bowls: 3 lb warm kielbasa, cut into 1/2" slices; 6 cups hot cooked rice; 8 hard boiled eggs chopped; 2 cups small sweet pickle spears, and 2 cups diced bell pepper.