| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Soups | 10 | Servings | |
INGREDIENTS
| 1 | lb | Dried black beans |
| 2 | Ham hocks | |
| 1 | md | Red onion |
| 1 | md | Yellow onion |
| 8 | c | Water |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1 | tb | Dry sherry or Madiera (opt) |
| Sour cream | ||
| Chives |
INSTRUCTIONS
This recipe is from Katherine Hall PAge's "The Body in the Cast" (St Martin's Press, 1993, $19.95). It's from heroine Faith Fairchild's cookbook, called "Have Faith in Your Kitchen." Faith notes that the soup tastes better if made a day ahead. Pick over beans, cover with cold water and bring to boil for 2 minutes. Remove from heat and let stand at least 1 hour. (Or soak beans overnight, changing water several times.) Drain beans and place in a large pot. Rinse the ham hocks. Peel and quarter the onions. Bury hocks and onions in the beans. Add 7-8 cups water and bring to a boil. Turn the heat down and simmer 1 1/2 to 2 hours. Be sure the beans are soft. Remove the hocks or bone and strip any meat from them. Add the meat to the soup and puree in batches in a blender. (Note: A food processor sometimes leaks with this much liquid.) Put the pureed soup in a clean pot; warm, adding the seasonings and wine, if using. Serve with a dollop of sour cream and finely minced chives. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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