February 26, 2007

Nancy Thompson's Black Bean Soup

I think your Dad would have liked this one...
Nancy


2 cups dry black beans
Cold water
2 teaspoons baking soda, divided
3 medium onions, chopped
3 cloves garlic, minced
4 tablespoons parsley
1/4 cup butter
1-2 cups chopped ham
2 bay leaves
2 teaspoons salt
Pepper to taste
1 cup white wine
Sour cream for topping
Grated cheese for topping
Chopped green onions for topping

1. Place beans in enough water to cover entirely.


2. Add 1 teaspoon of baking soda to the beans.

3. Let soak for 2 hours and rinse.

4. Add water to cover and 1 teaspoon of baking soda and soak overnight (soda reduces the acid in the beans).

5. Rinse beans.

6. Cook beans in water in a large pan until soft, about 3-4 hours.

7. Saute onions, garlic, and parsley in butter, then add them to the beans.

8. Add the other ingredients.

9. Cook over medium to low heat, stirring occasionally, for 3 more hours. Add water if it gets too thick.

10. Top with sour cream, grated cheese, and chopped green onions.

Yield: 10-15 servings.



1 comment:

Margaret said...

This looks really good, Nancy. I've read and heard about the soda cutting down on the bean's gassiness, but I've never tried it. I will, now! Has anyone else ever used this trick?