Title: Edna Lewis' Thirteen-Bean Soup
Categories: Soup
Yield: 4 Servings

1/2	c	Dried black beans, washed, picked over
2	c	Packaged 13-bean soup mix, washed, picked over
1	lb	Smoked pork shoulder, or meaty ham bone
1	md	Onion
1	ts	Dried thyme
1		Bay leaf
		Freshly ground black pepper
3	qt	Cold water
		Salt
1	c	Fresh or canned tomatoes, peeled, seeded, and chopped

1 cup fresh or canned tomatoes, peeled, seeded, and chopped 1/2 cup olive oil 1/4 cup good sherry

In a large kettle, cover beans with water, refrigerate and soak overnight. The next day, drain beans, add pork or ham bone,onion, thyme, bay leaf, pepper, and cold water. Set over medium-high heat and bring to simmer. Reduce heat and keep at simmer for 2 1/2 hours. Cool, remove onion, hambone and fat; cut up meat into small pieces. Season with salt and pepper as needed. Add tomatoes and olive oil. Put half the mixture in a blender and blend until almost smooth, but not liquified. Add to whole bean mixture. To serve, stir in sherry and reheat. Ladle into warm soup bowls.

Makes 4 to 6 servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.

previous

next