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Puero Rican   -   Black Bean Soup With Madeira And Lime   adapted from Versatile Grain and Elegant Bean

  • 1 Pound Black Beans -- soaked and drained
  • 10 Cups Water
  • 2 Cups Chicken Stock
  • 1/2 Pound Smoked Ham -- cubed
  • 1 Tablespoon Olive Oil
  • 3 Large Onions -- chopped
  • 3 Stalks Celery -- chopped
  • 2 Medium Carrot -- chopped
  • 1 Tablespoon Pickling Spice -- in cheesecloth
  • 1/2 Teaspoon Thyme
  • 1 Teaspoon Sage
  • 1/2 Teaspoon Cayenne
  • 1/4 Cup Madeira
  • 1 Tablespoon Tomato Paste
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Light Molasses
  • Salt And Pepper -- to taste
  • 2 Medium Hard-Boiled Egg -- white only chopped
  • 1 Medium Lime -- thinly sliced
  • 2 Tablespoons Parsley -- chopped
Directions In large dutch oven, bring bean, water and stock to a boil. reduce heat, cover simmer for 1 hour. add ham, boil, reduce heat simmer for 10 minutes. In a small amount of oil, saute onions, for 5 minutes, then add celery and carrots, saute for 5 more minutes. add the vegetables, thyme, sage and pickling spice bag to the beans. Simmer for 1 hour. remove and discard the pickling spice bag. puree half of the soup in food processor, then over low heat, add cayenne, wine, tomato paste, vinegar and molasses, simmer for 3 minutes. season with salt and pepper. When serving, sprinkle individual bowls with egg, float a slice of lime in bowl and sprinkle with parsley.
Serves 10
Time to Make 0:00

Printer version   1 Votes - Yum: 3, Easiness: 4, Speed: 4, Overall: 3.66667 Rate this recipe

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