Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Dried black beans

  2. 2 Ham hocks

  3. 1 Red onion (medium)

  4. 1 Yellow onion (medium)

  5. 8 cups 1896ml Water

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1/4 teaspoon 1 1/3ml Freshly ground pepper

  8. 1 tablespoon 15ml Dry sherry or Madeira - (opt) Sour cream Chives

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback