BLACKBEAN-SOUP() - BLACK BEAN SOUP

Here is a hearty soup for those cold winter evenings. This is a rather messy soup to make, but well worth the effort.

INGREDIENTS (Serves 8-12)

250 g (1 lb)

black beans

100-150 g (½-¾ lb)

smoked boneless ham hocks

2 l (8 cups)

water

salt, to taste

500 ml (2 cups)

beef or chicken broth (I prefer beef)

20 ml (1½ Tbsp)

olive oil

250 g (1½ cup)

green bell peppers, finely chopped, seeded, and cored

300 g (1½ cup)

onions, finely chopped

10 g (1 Tbsp)

garlic, finely minced

5 ml (1 tsp)

ground cumin

250 g (1 cup)

tomatoes, peeled, seeded, and diced.

60 ml (¼ cup)

red wine vinegar

30 ml (2 Tbsp)

coriander, finely chopped [optional]

Dry sherry wine, to taste

PROCEDURE

(1)

Put the beans, ham hocks, water and salt in a kettle, and bring to a boil. Cover and let simmer 2 to 2½ hours, or until beans are thoroughly tender.

(2)

Remove the ham hocks and set aside.

(3)

Drain the beans, and reserve both them and the cooking liquid. There should be about 1.5 liters of beans and 1 liter of liquid. Add enough broth to the liquid to make 1.5 liters .

(4)

Put the beans in the container of a food processor or blender, and blend as thoroughly as possible. Add a little of the liquid and continue blending. Combine the pur\z\(aaeed beans and remaining liquid in a large bowel.

(5)

Heat the oil in a heavy kettle, and add the peppers, onions, garlic and cumin. Cook, stirring, until the onions are wilted. Add the tomatoes and the vinegar. Let simmer about 15 minutes.

(6)

Meanwhile cut up ham hocks.

(7)

Add the pur\z\(aaeed bean mixture to the cooked tomato mixture. Add the chopped ham and coriander.

(8)

Serve in hot soup bowls with 20 ml or so of sherry (if desired) in each serving.

NOTES

RATING