ADVERTISERS
Edna Lewis' Thirteen-Bean SoupRecipe : Edna Lewis' Thirteen-Bean Soup
Procedure :
1/2 c Dried black beans, washed, -picked over 2 c Packaged 13-bean soup mix, -washed, picked over 1 lb Smoked pork shoulder, or -meaty ham bone 1 md Onion 1 t Dried thyme 1 Bay leaf Freshly ground black pepper 3 qt Cold water Salt 1 c Fresh or canned tomatoes, -peeled, seeded, and chopped 1 cup fresh or canned tomatoes, peeled, seeded, and chopped 1/2 cup olive oil 1/4 cup good sherry In a large kettle, cover beans with water, refrigerate and soak overnight. The next day, drain beans, add pork or ham bone,onion, thyme, bay leaf, pepper, and cold water. Set over medium-high heat and bring to simmer. Reduce heat and keep at simmer for 2 1/2 hours. Cool, remove onion, hambone and fat; cut up meat into small pieces. Season with salt and pepper as needed. Add tomatoes and olive oil. Put half the mixture in a blender and blend until almost smooth, but not liquified. Add to whole bean mixture. To serve, stir in sherry and reheat. Ladle into warm soup bowls. Makes 4 to 6 servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters. |
