Coach House Black Bean Soup

Recipe Ingredients

1 lb	454g / 16oz	Black beans
2 1/2		Water
5		Bacon - cut in small
2		Celery - chopped
2		Medium-size onions - chopped
2 tablespoons	30ml	Flour
		Rind and bone from smoked - ham
		OR 2 smoked ham hocks - split
3 lbs	1362g / 48oz	Beef bones
3 sections		Parsley
2		Bay leaves
2		Garlic - halved
2		Carrots - cut in pieces
2		Parsnips - chopped
1/4 teaspoon	1.3ml	Ground pepper
2 teaspoons	10ml	Salt
3/4 cup	177ml	Madeira
2		Hard cooked eggs
		Lemon slices - sprinkled
		Parsley

Recipe Instructions

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)

Source:
Susan Feniger and Mary Sue Milliken

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