Black Bean Soup

INGREDIENTS

INSTRUCTIONS

Sort and soak beans. Drain beans; discard soak water. In a small
skillet, saute' onion, garlic and celery in butter or margarine until
onion is tender but not browned. In a 4-quart pot, combine soaked
beans, sauteed vegetables and ham hock. Cut lemon half into quarters
and stick a clove into each quarter. Add lemon quarters, broth, 6
cups water, bay leaf and thyme to beans; stir well. Bring to a boil;
reduce heat. Cover and simmer until beans are very tender. 1 to 1-1/2
hours. Remove ham hock and bay leaf. Reserve ham hock for another
use; discard bay leaf. Puree soup in blender or food mill. For a
smoother soup, put through a sieve to remove bean coats. Return soup
to pot. Stir in sherry. Garnish each serving with sieved egg and
chopped green onion. Makes 4 to 6 servings.
Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
<Electronic format by Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip

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