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Thirteen-Bean Soup Recipe
Serves 4 to 6
Ingredients: 1/2 cup dried black beans, washed, picked over
2 cups packaged 13-bean soup mix, washed, picked over
1 lb smoked pork shoulder, or meaty ham bone
1 medium onion
1 tsp dried thyme
1 bay leaf
Freshly ground black pepper
3 qts cold water
Salt
1 cup fresh or canned tomatoes, peeled, seeded and chopped
1/2 cup olive oil
1/4 cup good sherry
Instructions: 1. In a large kettle, cover beans with water, refrigerate and soak overnight.
2. The next day, drain beans, add pork or ham bone, onion, thyme, bay leaf, pepper, and cold water.
3. Set over medium-high heat and bring to a simmer.
4. Reduce heat and keep at simmer for 2 1/2 hours.
5. Cool, remove onion, hambone and fat; cut up meat into small pieces.
6. Season with salt and pepper as needed.
7. Add tomatoes and olive oil.
8. Put half the mixture in a blender and blend until almost smooth, but not liquified.
9. Add to whole bean mixture.
10. To serve, stir in sherry and reheat.
11. Ladle into warm soup bowls.
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