- 2½ C black beans
- 1 qt chicken stock and 2 qt water
- 6 oz salt pork
- 2 C onion, chopped
- 1 C celery, chopped
- 1 C carrot, chopped
- 1 bay leaf, crumbled
- 3 whole cloves
- 1/2 t crushed read pepper
- a pinch of mace
- 1 T vinegar
- 1 C sherry
- salt and fresh ground black pepper to taste
- hard-boiled egg or lemon slices
- Wash, then soak the beans overnight in enough water to cover them. Drain.
Add the beans to a soup pot with the chicken stock, water and salt pork. Bring
to a boil and skim off any foam. Reduce the heat and simmer for two hours.
- Add the chopped vegetables, herbs and spices. Continue simmering for
another two hours. Puree the soup in a food mill, blender, or food processor,
a little at a time. Return the soup to its pot, then add the vinegar and
sherry. Season with salt and pepper. Serve hot, garnished with the egg or lemon
slices.
Adapted from Bakery Lane Soup Bowl by M. Mitchell and J. Sedgwick
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