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Caribbean Black Bean Soup



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Caribbean Black Bean Soup

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

GARNISHES
Chopped green onions
1 Lime unpeeled and thinly
-sliced
Diced ham
Shreaded cheddar cheese

Rinse and pick over beans. Cover beans by about 4" of water & let stand
overnite. (If you use the canned ones, you don't have to do this).

In a large pot saute onions and garlic in a splash of broth, sherry or
water, until onions are translucent.

Drain beans & rinse with clean water. Add beans & broth to onions, bring
to boil & add ham hock & cayenne. Partially cover and simmer, stirring
occasionally until beans are tender, 2-4 hours (unless you use canned
beans, then maybe 15-30 minutes).

Remove & cut up ham hock. Remove & puree 1/2 the beans and stir them back
in adding vinegar & sherry. Serve hot over rice and pass the garnishes.

Warm rye bread is a lovely complement.

Ingredients:

1 lb Dried black beans
1 Ham hock
2 c Chopped onion
3 Cloves garlic; minced
7 c Chicken broth
1/4 ts Cayenne pepper
1 tb Red wine vinegar
1/4 c Dry sherry

Serves:

8 Servings

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