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Best Ever Black Bean Soup

3 lb Beef bone
3/4 lb Shin beef
3 lb Ham shank; cut up, with bone and rind
3 Whole cloves
3/4 ts Black peppercorns
1/4 ts Celery seed
2 1/2 c Dried black beans
1 c Chopped onion
1/2 c Chopped celery
1 ts Chopped garlic
1 ts Salt
1/2 ts Black pepper
1/4 c Sherry


Combine first six ingredients in large pot. Add 15 cups water, bring to a boil & simmer half-covered 8-10 hours. Strain. Discard meat bones, rind & spices; refrigerate stock. In refrigerator, soak black beans in 10 cups water. Next day, cook onion & celery in 2 Tbs fat which has been removed from stock. Add drained beans, 2 additional cups water, 7 cups of the meat stock (all fat removed) & chopped garlic. Simmer uncovered 2-1/2 hours, stirring occasionally. If beans begin to show, add more water. Push all through food mill. Reheat with salt, pepper & sherry. Serves 10.


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