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Saturday, March 8, 2008

Jamaica Black Bean Soup

1 lb. black beans
3 strips bacon, chopped
1 lb. ham ends or smoked ham hock
2 tbsp. olive oil
1 tbsp. garlic, chopped
1/2 c. onions, diced
1/2 c. tomato puree
1/2 c. sherry
Flour as needed

2 1/2 qts. beef, chicken or vegetable stock or water with bouillon
Salt, pepper & oregano to tasteSoak beans overnight in cold water, then drain. Saute bacon, onions and garlic in olive oil, dust with flour to absorb excess fat. Add stock, beans and tomato puree, sherry, ham hock and cook until beans are done (45 to 60 minutes).Remove ham and about 1/3 of the beans. Puree the rest of soup using a food processor, blender or strainer. Dice ham and add it to soup along with remaining beans. Season to taste.

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