Coach House Black Bean Soup

Course : Beans
Serves: 8
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1 pound black beans
2 1/2 quarts water
5 strips bacon -- cut in small
2 stalks celery -- chopped
2 medium onions -- chopped
2 tablespoons flour
1 medium rind and bone from smoked -- ham OR 2 smoked ham hocks -- split
3 pounds beef bones
3 sprigs parsley
2 pieces bay leaves
2 cloves garlic -- halved
2 medium carrots -- cut in pieces
2 medium parsnips -- chopped
1/4 teaspoon ground pepper
2 teaspoons salt
3/4 cup Madeira
2 large hard cooked eggs
1 medium lemon slices -- sprinkled
1 tablespoons parsley

Preparation / Directions:

Wash beans, cover with cold water and soak overnight. Drain and wash again. Place them in a casserole and add 2 1/2 quarts water. Cover and simmer 90 minutes. Cook bacon in heavy kettle for a few minutes. Add celery and onion and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute. Add ham and beef bones, parsley, bay leaves, garlic, carrots, parsnips, pepper, salt and beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary. Remove bone and ham rind or hocks and blend half of the soup in blender. Remove any meat from ham bone or hocks, chop fine and return to soup. Add blended soup. Add wine and chopped eggs. Mix well. Garnish with lemon. Colorado Cache Cookbook (1978)

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