2 c Dried black beans 1 md Onion; finely diced 3 tb Butter or oil 1 sm Carrot - peeled and finely diced 1 Celery stalk; finely diced 6 c Chicken broth 1 Ham hock 1 ts Thyme 1/4 c Lemon juice 1/4 c Dry sherry Sour cream Chopped fresh dill THE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of water and soak at least 8 hours or up to 10. Or, for a quick-cook method, place beans in hot water for 1 hour before continuing with the recipe. Combine onion and oil in a 2-quart pot over medium heat on top of the stove and cook, stirring occasionally, for 5 minutes. Add the carrot and celery and cook another 5 minutes. Add the drained beans, stock, ham hock, thyme. Cover, increase heat to high and bring to a boil. Decrease heat to low and cook, covered, for 1 1/2 hours. Place beans and liquid in a food processor or blender and puree until smooth. Pour the puree back into the pot and add lemon juice and sherry. Place a dollop of sour cream in each soup bowl and sprinkle with some chopped fresh dill. Pour the piping hot soup at the table.
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Don’t forget to check out my website for the complete written recipe! RECIPE:
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Black Bean Soup
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Recipe for pressure cooker: 1 cup black beans 1 cup pork rib (blanched) 1 bulb garlic 1 handful red dates 2-3 slices ginger 1 1/2 tsp salt 3L water
1. Put everything into pressure cooker. 2. Use soup/bean mode. Set to 50mins. Let it run. 3. After done, use open lid cooking for 5-10 mins to enhance the flavours.
If you're using stove, you need to soak your black bean overnights or stir fry it till cracked before using it to cook soup. Boil the soup over 3hours.