Ingredients Jump to Instructions ↓

  1. 1 lb Dried black beans

  2. 2 Ham hocks

  3. 1 md Red onion

  4. 1 md Yellow onion

  5. 8 c Water

  6. 1/2 t Salt

  7. 1/4 t Freshly ground pepper

  8. 1 tb Dry sherry or Madiera (opt)

  9. 2 minutes. Remove from heat and let stand at least

  10. 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

  11. 7-8 cups water and bring to a boil. Turn the heat down and simmer

  12. 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.


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