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Birmingham Red Bean and Ham Bone Soup

Source of Recipe

From "Pig: King of the Southern Table" by James Villas


Recipe Introduction

"Red beans are popular throughout the South, and since most soups made with beans are pretty earthy concoctions, this smooth, rich version with subtle smoky and spicy flavor, which I encountered at a country club in Birmingham, Alabama, came as a pleasant surprise. The soup is really intended as a sophisticated first course, but I don't hesitate a minute to scoop up the leftover pulpy beans and ham, maybe add a little more water or any stock I might have on hand, and come up with a tasty stew for Sunday-night supper. Do remember that this soup must simmer initially for about five hours to develop the right texture and flavor."

List of Ingredients

â—¦ 2 pounds dried red kidney beans, rinsed and picked over
â—¦ 1 ½ pounds cooked lean ham, cut into chunks
â—¦ 2 large onions, chopped
â—¦ 2 celery ribs, chopped
â—¦ 1 green bell pepper, seeded and chopped
â—¦ 2 cloves garlic, chopped
â—¦ 1 or 2 smoked ham bones
â—¦ 4 quarts water
â—¦ ¼ teaspoon dried thyme
â—¦ 3 bay leaves
â—¦ 1 teaspoon salt
â—¦ ¼ teaspoon cayenne pepper


Recipe

Place the beans in a large bowl with enough water to cover, and soak overnight. Drain the beans and place in a large, heavy pot or kettle. Add all the other ingredients, bring to a boil, reduce the heat to low, cover, and simmer for about 5 hours.

With a slotted spoon, remove and discard the ham bone(s). Scoop out the chunks of ham and save for another use. Strain the soup through a heavy sieve into another bowl, mashing the beans with a heavy spoon to extract as much liquid as possible. Transfer the soup to a large saucepan and heat it over low heat for about 5 minutes, stirring to keep it smooth.

Serve piping hot in crystal soup bowls.

Makes 4 servings