Kentucky Black Bean Soup

 

 This recipe seems timely as today was the Kentucky Derby. Go Medina Spirit!

Ingredients

1 pound black beans, soaked overnight

1 pound lean veal

1 lemon, cut in eighths

1/2 teaspoon grated nutmeg

2 Tablespoons salt

2 Tablespoons Worcestershire sauce

5 onions, chopped

3 quarts water

1 veal knuckle of meat

4 whole cloves, stuck in the lemon sections

1/2 teaspoon allspice

1/4 teaspoon black pepper

1 cup sherry

5 Tablespoons butter

hard boiled egg, sliced, as garnish for serving.

Directions

"Cover beans with water and soak overnight. Drain. Put 3 quarts was in soup kettle. Add meat, 2 onions, lemon, drained beans, salt, pepper, Worcestershire and spices. Simmer slowly until beans are mushy, roughly 4 hours. Remove lemon and meat and strain off broth. With potato masher, mash beans to a puree, pounding through strainer. Return puree to stove. Add meat, shredded, and fry with remaining onions in butter, until dark brown. Add to mixtures then let is come to a boil again. Now add sherry. Serve with one slice of lemon and 2 hard boiled slices of egg on each plate.

Black Bean Soup

Jonn, a local friend and chef, made black bean soup last night and peaked my interest. Low and behold, I have a simple black bean soup recipe. I think I will make this for dinner tonight as it is perfect for a cold winters night. It is light and heart healthy as well! For vegetarians, vegetable stock can be used in place of chicken any time!



Ingredients
1 cup fresh salsa (we are fans of the local Sisters Salsa)
2 15-ounce cans black beans
2 cups chicken broth
sour cream (a dollop per serving)
Juice of one lime



Process

In a large saucepan over medium heat, heat the salsa stirring frequently.

Stir in the beans and the broth and heat until just about boiling.

Reduce heat to low, cover and simmer for 15 minutes.

Cool slightly and then blend with an immersion blender (or in various batches in a blender)

Return soup to pan if necessary and heat through.

Serve with a dollop of sour cream and a squeeze of lime over the top.

Kentucky Black Bean Soup

This recipe is from Mima. The note from Mima says, "While Crosse and Blackwell's is very good, this is even better and not as complicated as it sounds!"


Ingredients
1 pound black beans, soaked overnight.
1 pound lean veal
1 knuckle of veal
1/2 teaspoon grated nutmeg
2 Tablespoons salt
2 Tablespoons Worcestershire
5 chopped onions
3 quarts water
1 lemon cut in eighths
4 whole cloves, stuck in lemon sections
1/2 Teaspoon Allspice
1/4 teaspoon black pepper
1 cup sherry
5 tablespoons butter
hard boiled egg

Process

1. Cover beans with water and soak overnight. Drain.
   
2. Put 3 quarts water in soup kettle.
   
3. Add meat, 2 onions, lemon, drained beans, salt, pepper, Worcestershire and spices.
   
4. Simmer slowly until beans are mushy - about 4 hours.
   
5. Remove lemon and meat. Strain broth.
   
6. With potato masher, pound beans to a puree, pounding through a strainer. Add water if bean pulp gets too thick.
   
7. Return puree to stove.
   
8. Shred the meat and add to puree on the stove.
   
9. In separate pan, fry remaining onions in butter until dark brown.
   
10. Add onions to puree mixture and let it come to a boil again.
    
11. Add sherry and stir until heated through.
    
12. Serve in bowls with one slice of lemon and 2 slices of hard boiled egg on each plate.