Black bean soup#3

 
                             BLACK BEAN SOUP #3
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Soups                            Pork
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Oil, olive
      1/2   lb           Salt pork -- diced
    1       lb           Ham hocks -- 2" pcs.
    8       lg           Onions, chopped
    6                    Garlic cloves -- minced
    6                    Celery stalks -- chopped
    2       lb           Beans, black
      1/2   ts           Pepper, cayenne
    4       ts           Cumin, ground
    4       cn           Chicken Broth (large)
      1/4   c            Vinegar, wine
    1       c            Sherry, dry
                         Condiments
 
     Heat oil in a 10 to 12 qt. pan over med. heat.  Add
   salt pork, ham, onion, garlic, celery. Cook, stirring
   occasionally, until vegs. are very soft and lightly
   browned (abt. 40 min.)
     Rinse and sort beans, drain, and add to pan along
   with red pepper, cumin and broth. Bring to a boil over
   high heat; reduce heat, cover and simmeer until bean
   mash easily--2 to 3 hrs. (If using ham hocks, remove &
   cool. Shred meat & return to pan--discard skin &
   bones.) Skim and discard fat from soup.
     Whirl soup, a portion at a time, in blender or food
   processor until smooth. Stop here if serving next day.
   Cover and refrigerate.
     Return soup to pot and heat to steaming, stirring
   often.  Blend in vinegar and sherry.
     Pass condiments at table to add to individual
   servings.
     CONDIMENTS: Arrange in separate bowls: 3 lb. warm
   kielbasa, cut into 1/2" slices; 6 cups hot cooked
   rice; 8 hard boiled eggs chopped; 2 cups small sweet
   pickle spears,and 2 cups diced bell pepper.
     Unknown source.
  
 
 
                    - - - - - - - - - - - - - - - - - -