Black Bean Soup
Clark is the inspiration for this one. If you can't find real Brazilian black beans, you are going to have to settle for second best. But it is still good. Instead of the parsley, chopped egg or lemon garnish, we sometimes serve it with sour cream or yogurt.
Ingredients
2 cups of Brazilian black beans
4 tbsp butter
2 large onions, coarsely cut
2 cloves of garlic, crushed
3 leeks, coarsely cut
1 celery stalk, chopped
2 bay leaves
2 or 3 cloves
split ham shank with bone and rind
3 lbs. beef or veal bones
8 peppercorns
2 tablespoons flour
4 to 5 quarts water
1/2 cup Madeira (optional)
chopped parsley (optional)
2 hard boiled eggs, chopped (optional)
lemon slices, very thin
Instructions
Soak the beans overnight. Melt butter, add vegetables, bay leaves, and cloves; saute 3 minutes. Add ham and bones; cook 3 to 4 minutes. Add peppercorns and flour: blend well. Cook 2 to 3 minutes more; add water and bring to a boil. Reduce heat, skim and simmer about 8 hours, covered (leaving a small air space). Strain the soaked beans, add to the pot, and simmer 2 1/2 more hours, stirring occasionally. Add more water if it gets too thick. Remove from heat, discard the bones, put soup through a food mill or coarse strainer. Correct seasonings, add Madeira, bring to boil. Garnish with parsley, eggs and lemon slices (or with sour cream or yogurt).
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.