| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Soups |
6 |
Servings |
INGREDIENTS
|
|
—–laurie morris ptjk30a– |
| 16 |
oz |
Black beans; dry |
| 4 |
c |
Beef stock; preferably homemade |
| 3 1/2 |
c |
Water |
| 1 |
lb |
Smoked ham hocks |
| 1 |
md |
Onion; chopped |
| 1 |
md |
Leek; chopped |
| 1 |
md |
Celery rib; chopped |
| 4 |
tb |
Dry sherry —spices—– |
| 1/2 |
ts |
Pepper; freshly ground |
| 1/4 |
ts |
Thyme |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Place draining basket in pressure cooker. Rinse beans. Place them in
basket, with all remaining ingredients except sherry. Cover cooker, lock
lid and bring to pressure then cook 45 minutes. Lift basket and allow
solids to drain.
Remove pork knuckles. Puree remaining solids in two batches with metal
blade of food processor. Return puree to stock and stir ro combine. Add
sherry to taste. Cut meat from ham hocks into small pieces and add to soup.
Serve with sourdough rolls.
From "Cuisinart Quiet Pressure Cooker Recipes"
Posted to MM-Recipes Digest V4 #170 by "Griff" <wgriffin@ix.netcom.com> on
Jul 2, 1997
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