Ingredients Jump to Instructions ↓

  1. 2 c Dried black beans

  2. 1 md Onion; finely diced

  3. 3 tb Butter or oil

  4. 1 sm Carrot

  5. - peeled and finely diced

  6. 1 Celery stalk; finely diced

  7. 6 c Chicken broth

  8. 1 Ham hock

  9. 1 ts Thyme

  10. 1/4c Lemon juice

  11. 1/4c Dry sherry

  12. Sour cream

  13. Chopped fresh dill

Instructions Jump to Ingredients ↑

  1. + THE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of water and soak at least 8 hours or up to 10.

  2. Or, for a quick-cook method, place beans in hot water for 1 hour before continuing with the recipe.

  3. Combine onion and oil in a 2-quart pot over medium heat on top of the stove and cook, stirring occasionally, for 5 minutes.

  4. Add the carrot and celery and cook another 5 minutes.

  5. Add the drained beans, stock, ham hock, thyme.

  6. Cover, increase heat to high and bring to a boil.

  7. Decrease heat to low and cook, covered, for 1 1/2 hours.

  8. Place beans and liquid in a food processor or blender and puree until smooth.

  9. Pour the puree back into the pot and add lemon juice and sherry.

  10. Place a dollop of sour cream in each soup bowl and sprinkle with some chopped fresh dill.

  11. Pour the piping hot soup at the table.



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