Cooking Recipe Coach House Black Bean Soup

Recipe Ingredients

Jim Vorheis

1 lb Black beans

2 1/2 qt Water

5 Strips bacon, cut in small

-pieces

2 Stalks celery, chopped

2 Medium-size onions, chopped

2 tb Flour

Rind and bone from smoked

-ham

OR 2 smoked ham hocks,

-split

3 lb Beef bones

3 Sprigs parsley

2 Bay leaves

2 Cloves garlic, halved

2 Carrots, cut in pieces

2 Parsnips, chopped

1/4 ts Ground pepper

2 ts Salt

3/4 c Madeira

2 Hard cooked eggs

Lemon slices, sprinkled

-with parsley

Directions

Wash beans, cover with cold water and soak overnight. Drain and wash
again. Place them in a casserole and add 2 1/2 quarts water. Cover
and simmer 90 minutes. Cook bacon in heavy kettle for a few minutes.
Add celery and onion and cook until tender; do not brown. Blend in
flour and cook, stirring for 1 minute. Add ham and beef bones,
parsley, bay leaves, garlic, carrots, parsnips, pepper, salt and
beans with the cooking liquid. Cover and simmer over low heat,
stirring occasionally, for 4 hours. Add more water if necessary.
Remove bone and ham rind or hocks and blend half of the soup in
blender. Remove any meat from ham bone or hocks, chop fine and
return to soup. Add blended soup. Add wine and chopped eggs. Mix
well. Garnish with lemon.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Categories matching this recipe

Soups