Pines and Plantations/1983

Black Bean Soup
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
10


INGREDIENTS:
2 cups dried black beans 1/2 pound salt pork 3/4 pound ground beef
3/4 quart water 2 onions, diced 2 carrots, diced
2 stalks celery, sliced 2 teaspoons basil 2 whole cloves
1 tablespoon molasses 1 teaspoon mustard 1/2 teaspoon mace
2 teaspoons salt dash of cayenne 1/2 cup Madeira wine
GARNISH: lemon slices hard-boiled egg, sieved onion, chopped



1 Wash the beans well and soak overnight in 4 cups of water. Drain them and measure the water. Add enough to make 3 quarts. Put the beans, prk, and beef in the water and bring slowly to a boil. Skim and add all the vegetables and seasonings, except salt, peppers, and wine. Cover and simmer gently 3 hours. Add a little boiling water if needed. Puree the soup. It should be the consistency of heavy cream. Season with salt, pepper and cayenne. When ready to serve, reheat the soup and add the wine. Pass the garnishes with the soup.

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