How To make Unadulterated Black Bean Soup
1 lb Dried black beans
2 Ham hocks
1 md Red onion
1 md Yellow onion
8 c Water
1/2 t Salt
1/4 t Freshly ground pepper
1 tb Dry sherry or Madiera (opt)
Sour cream Chives This recipe is from Katherine Hall PAge's "The Body in the Cast" (St Martin's Press, 1993, $19.95). It's from heroine Faith Fairchild's cookbook, called "Have Faith in Your Kitchen." Faith notes that the soup tastes better if made a day ahead. Pick over beans, cover with cold water and bring to boil for 2 minutes. Remove from heat and let stand at least 1 hour. (Or soak beans overnight, changing water several times.) Drain beans and place in a large pot. Rinse the ham hocks. Peel and quarter the onions. Bury hocks and onions in the beans. Add 7-8 cups water and bring to a boil. Turn the heat down and simmer 1 1/2 to 2 hours. Be sure the beans are soft. Remove the hocks or bone and strip any meat from them. Add the meat to the soup and puree in batches in a blender. (Note: A food processor sometimes leaks with this much liquid.) Put the pureed soup in a clean pot; warm, adding the seasonings and wine, if using. Serve with a dollop of sour cream and finely minced chives.
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#AECRoadTrip RECIPE THREE finds us in Arizona (at my sister-in-laws home) where we were treated to a brand new experience... No soak Instant Pot beans made with Beef (not pork). Say what?! At first I was hesitant because, hello... bacon.... but after a taste, WOW was I sold. And since my sister has a pork allergy, you better believe this is going to be in my summer recipe mix.
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Do dehydrated beans weigh less than dry beans? Let's find out!
I got curious about whether or not dehydrated beans have any significant weight difference from their dried bean counterparts. There's also some discussion about dehydrating beans, though this isn't a how-to video.
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