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Self Styled Black Bean Soup Recipe
|Olive oil||1⁄2 Cup (8 tbs)|
|Salt pork/Bacon||1⁄2 Pound, diced|
|Black forest ham/Westphalian ham / prosciutto / 1 pound meaty ham hocks||1⁄2 Pound, diced; if using ham hocks - cut into 2-inch-thick slices|
|Onions||4 Pound, chopped (8 In Number, Large)|
|Garlic||8 Clove (40 gm), minced / pressed|
|Celery stalks with leaves||6 Large, chopped|
|Dried black beans||2 Pound (About 5 Cups)|
|Ground cumin||4 Teaspoon|
|Homemade chicken broth/4 large cans (49 1/2 oz. each) regular-strength chicken broth||6 Quart|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 7314 Calories from Fat 2816
% Daily Value*
Total Fat 315 g484%
Saturated Fat 87.9 g439.5%
Trans Fat 0 g
Cholesterol 295 mg
Sodium 21338.1 mg889.1%
Total Carbohydrates 826 g275.5%
Dietary Fiber 176.4 g705.6%
Sugars 132.9 g
Protein 298 g595.8%
Vitamin A 56.1% Vitamin C 268.1%
Calcium 188.3% Iron 321.9%
*Based on a 2000 Calorie diet
Cook, stirring occasionally, until vegetables are soft and lightly browned and all liquid has evaporated, about 40 minutes.
Sort beans and remove any debris; rinse beans well, drain, and add to pan along with cayenne, cumin, and broth.
Bring to a boil over high heat; reduce heat, cover, and simmer until beans mash easily, 2 1/2 to 3 hours.
Skim and discard fat.
Whirl bean mixture, a portion at a time, in a food processor or blender until smooth.