Unadulterated Black Bean Soup

Recipe Ingredients

1 lb	454g / 16oz	Dried black beans
2		Ham hocks
1		Red onion (medium)
1		Yellow onion (medium)
8 cups	1896ml	Water
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper
1 tablespoon	15ml	Dry sherry or Madeira - (opt)
		Sour cream
		Chives

Recipe Instructions

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.

This recipe is from Katherine Hall Page's book "The Body in the Cast" . 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.

Source:
Susan Feniger and Mary Sue Milliken

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