Seal Rock Black Bean Soup Recipe
Summary
Preparation Time1 Hr 0 MinCooking Time1 Hr 15 Min
Ready In2 Hr 15 MinDifficulty LevelMedium
Ingredients
| Dry black beans | 1 pound | |
| Water | 1 1/2 Quart | |
| Beef broth | 1 Can (10oz) | |
| Celery | 1 Cup (16 tbs), sliced | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Carrots | 1/2 Cup (16 tbs), sliced | |
| Tomato | 1/2 Cup (16 tbs), diced | |
| Chocolate | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Mace | 1/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Lemon | 1 | |
| Hot pepper sauce | 1 Dash | |
| 1/3 cup dry sherry wine | ||
Directions
Soak beans overnight; discard water.
In stock pot, cook beans with 1 1/2 quarts water, covered, for 1 hour.
Add beef broth, celery, onion, carrots, tomato, Ground Chocolate, salt, mustard, pepper, mace and cloves.
Squeeze juice from lemon; reserve juice.
Add lemon rind to soup pot.
Simmer, covered, 1 hour.
Remove lemon rind.
Puree soup in blender.
Add lemon juice and hot pepper sauce.
Simmer 15 minutes, stirring frequently.
Add sherry; season with salt and pepper.
Serve in bowls garnished with thin slices of lemon or chopped hard-cooked eggs, if desired.
In stock pot, cook beans with 1 1/2 quarts water, covered, for 1 hour.
Add beef broth, celery, onion, carrots, tomato, Ground Chocolate, salt, mustard, pepper, mace and cloves.
Squeeze juice from lemon; reserve juice.
Add lemon rind to soup pot.
Simmer, covered, 1 hour.
Remove lemon rind.
Puree soup in blender.
Add lemon juice and hot pepper sauce.
Simmer 15 minutes, stirring frequently.
Add sherry; season with salt and pepper.
Serve in bowls garnished with thin slices of lemon or chopped hard-cooked eggs, if desired.
Chef
