| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soup |
10 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef bone |
| 3/4 |
lb |
Shin beef |
| 3 |
lb |
Ham shank; cut up, with bone and rind |
| 3 |
|
Whole cloves |
| 3/4 |
ts |
Black peppercorns |
| 1/4 |
ts |
Celery seed |
| 2 1/2 |
c |
Dried black beans |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 1 |
ts |
Chopped garlic |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/4 |
c |
Sherry |
INSTRUCTIONS
Combine first six ingredients in large pot. Add 15 cups water, bring to a
boil & simmer half-covered 8-10 hours. Strain. Discard meat bones, rind &
spices; refrigerate stock. In refrigerator, soak black beans in 10 cups
water. Next day, cook onion & celery in 2 Tbs fat which has been removed
from stock. Add drained beans, 2 additional cups water, 7 cups of the meat
stock (all fat removed) & chopped garlic. Simmer uncovered 2-1/2 hours,
stirring occasionally. If beans begin to show, add more water. Push all
through food mill. Reheat with salt, pepper & sherry. Serves 10.
TIME INCLUDES OVERNIGHT SOAKING
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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