Name: Black Bean Soup
Yield: Serves 4-6
Cuisine: Europe
Ingredients: hard-boiled egg, sliced; lemon slices; salt and pepper; 4 tbsp/60 ml sherry or Madeira; 2 carrots, chopped; 1 tbsp oil; 1 onion, chopped; 2 cloves garlic, chopped; ¼ tsp cayenne pepper; bouquet garni; 1 lb/500 g black beans; 1 lb/500 g smoked ham hocks; juice of ½ lemon; sour cream (optional); 2 stalks celery, chopped; 1½ qt/1.5 l water; 1 tbsp dry mustard

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

The classic accompaniment to black bean soup is moist white or yellow cornbread. Alternatively, serve with beaten biscuits.

Ingredients

1 lb/500 g black beans
1 tbsp oil

Europe
Spicy
Soup
Gluten-free

Method

Soak the black beans, then drain them.
Heat the oil in a large pot. Add the carrots, onion and celery and sauté over a medium heat, 5-7 minutes until lightly browned. Add the water, beans, ham hocks, bouquet garni, garlic, salt and pepper. Bring to a boil, cover, and simmer until the beans and ham hocks are tender, about 2 hours. Add more water if necessary.

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