luisa_calif
Well-known member
CELESTIN’S BLACK BEAN SOUP
Wash and drain: 3 c black beans
Bring 2 quarts chicken broth and 2 qts water to boil, add beans.
(If you pre-soaked the beans use only 2 cups of water)
Partially cover, simmer 1 1/2 to 2 hours.
Meanwhile in large skillet saute in 2 TB oil,
1 c pork scraps, bacon or salt pork (or use ham hocks/ smoked pork necks in broth with the beans above).
Sometimes I slice half pound of Polish sausage instead, brown and set aside to add to the cooked beans later with the rest of the veggies.)
Discard 1/3 of fat, then saute 2 small onions, diced and 1 large green bell pepper, diced 3-5 minutes. Add 1/2 tsp black pepper, 1 heaping TB whole Mexican oregano, 3/4 tsp Hungarian paprika, 2 tsp ground cumin, 3 bay leaves, 1 tsp sugar, 2 TB Worchestershire sauce, 1 tsp cider vinegar, 1-2 minced cloves of garlic - saute 3-5 more minutes, set aside.
When beans are soft, add veggies. Stir well, cook over med high heat
until broth begins to thicken a bit, add salt (usually not necessary) to taste. Soup will thicken by itself after a few hours. Freezes well. Keeps 3-4 days in fridge. Makes 1 1/4 gallons. Serve with dollop of sour cream and crusty bread.
Wash and drain: 3 c black beans
Bring 2 quarts chicken broth and 2 qts water to boil, add beans.
(If you pre-soaked the beans use only 2 cups of water)
Partially cover, simmer 1 1/2 to 2 hours.
Meanwhile in large skillet saute in 2 TB oil,
1 c pork scraps, bacon or salt pork (or use ham hocks/ smoked pork necks in broth with the beans above).
Sometimes I slice half pound of Polish sausage instead, brown and set aside to add to the cooked beans later with the rest of the veggies.)
Discard 1/3 of fat, then saute 2 small onions, diced and 1 large green bell pepper, diced 3-5 minutes. Add 1/2 tsp black pepper, 1 heaping TB whole Mexican oregano, 3/4 tsp Hungarian paprika, 2 tsp ground cumin, 3 bay leaves, 1 tsp sugar, 2 TB Worchestershire sauce, 1 tsp cider vinegar, 1-2 minced cloves of garlic - saute 3-5 more minutes, set aside.
When beans are soft, add veggies. Stir well, cook over med high heat
until broth begins to thicken a bit, add salt (usually not necessary) to taste. Soup will thicken by itself after a few hours. Freezes well. Keeps 3-4 days in fridge. Makes 1 1/4 gallons. Serve with dollop of sour cream and crusty bread.