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Coach House Black Bean Soup

Source of Recipe


Adapted from "Colorado Cache Cookbook"






List of Ingredients



• 1 pound black beans
  
• 2� quarts water
  
• 5 strips bacon, cut in small pieces
  
• 2 stalks celery, chopped
  
• 2 medium onions, chopped
  
• 2 Tbsp flour
  
• 2 smoked ham hocks
  
• 3 sprigs parsley
  
• 2 bay leaves
  
• 2 cloves garlic, halved
  
• 2 carrots, diced
  
• 2 parsnips, chopped
  
• � tsp ground pepper
  
• 2 tsp salt
  
• � cup Madeira (or dry sherry)
  
• 2 hard-cooked eggs, peeled and chopped
  






Instructions



1. Wash beans, cover with cold water and soak overnight. Drain and wash again. Place them in a large pot with the 2� quarts water. Cover and simmer 90 minutes.
   
   
2. In another large, heavy-bottomed pot, saut� the bacon over medium-high heat until lightly browned. Add celery and onion, and cook until onions are tender and transparent. Whisk in the flour and cook, stirring, for 1 minute. Add ham hocks, parsley, bay leaves, garlic, carrots, parsnips, pepper, salt and beans (with their cooking liquid). Cover and simmer over low heat, stirring occasionally, for about 3 hours. Add more water, if necessary, to keep mixture very loose.
   
   
3. Remove soup from heat and remove ham hocks. Ladle half of the soup into a blender and pur�e. Remove any meat from the ham hocks, chop fine, and return to soup, along with the blended soup, Madeira wine, and chopped eggs. (Soup may be prepared up to 2 days in advance.)
   
   Makes 8 servings.