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Categories:
vegetable oil olive salt ham hock onions garlic celery beans black black pepper Cumin ground chicken broth vinegar wine sherry dry
Viewed: 77 - Published at: 2 years agoIngredients
- 1/2 cup vegetable oil olive
- 1/2 pound salt pork diced
- 1 pound ham hock
- 8 large onions chopped
- 6 each garlic cloves
- 6 each celery stalks chopped
- 2 pounds beans black
- 1/2 teaspoon black pepper cayenne
- 4 teaspoons cumin ground
- 4 cans chicken broth
- 1/4 cup vinegar wine
- 1 cup sherry dry
Method
- Heat oil in a 10 to 12 quart pan over medium heat.
- Add salt pork, ham, onion, garlic, celery.
- Cook, stirring occasionally, until vegs.
- are very soft and lightly browned.
- Rinse and sort beans, drain, and add to pan along with red pepper, cumin and broth.
- Bring to a boil over high heat; reduce heat, cover and simmer until bean mash easily--2 to 3 hrs.
- Shred meat andamp; return to pan--discard skin andamp; bones.
- Skim and discard fat from soup.
- Whirl soup, a portion at a time, in blender or food processor until smooth.
- Stop here if serving next day.
- Cover and refrigerate.
- Return soup to pot and heat to steaming, stirring often.
- Blend in vinegar and sherry.
- Pass condiments at table to add to individual servings.
