Recipe: Unadulterated Black Bean Soup

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Categories: Soups

Yield: 10 Servings

      1 lb Dried black beans
      2    Ham hocks
      1 md Red onion
      1 md Yellow onion
      8 c  Water

1/2 ts Salt
1/4 ts Freshly ground pepper

      1 tb Dry sherry or Madiera (opt)
           Sour cream
           Chives

This recipe is from Katherine Hall PAge's "The Body in the Cast" (St Martin's Press, 1993, $19.95). It's from heroine Faith Fairchild's cookbook, called "Have Faith in Your Kitchen." Faith notes that the soup tastes better if made a day ahead.

Pick over beans, cover with cold water and bring to boil for 2 minutes. Remove from heat and let stand at least 1 hour. (Or soak beans overnight, changing water several times.)

Drain beans and place in a large pot. Rinse the ham hocks. Peel and quarter the onions. Bury hocks and onions in the beans. Add 7-8 cups water and bring to a boil. Turn the heat down and simmer 1 1/2 to 2 hours. Be sure the beans are soft.

Remove the hocks or bone and strip any meat from them. Add the meat to the soup and puree in batches in a blender. (Note: A food processor sometimes leaks with this much liquid.) Put the pureed soup in a clean pot; warm, adding the seasonings and wine, if using. Serve with a dollop of sour cream and finely minced chives.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Jesus: He's holding your atoms together

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