Bourbon Street Black Bean Soup

Item # PA-1050-1
Price $6.50
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Product Description

A bold & spicy soup from America’s Jazz capital.

Ingredients: Black turtle beans, black eye peas, barley, onion, garlic, cilantro, parsley and herbs and spices.

Additions:
1 3/4 qts. cold water
1 meaty country ham hock (1/2 - 3/4 lb)
1/2 lb andouille or zesty smoked sausage
1 28.oz. can whole peeled tomatoes
1 c. chopped onions
1 1/2 c. chopped celery (include some leaves)
3 cloves fresh garlic, minced
1/2 c dry sherry

Cooking Directions:
1.Sort through and thoroughly wash beans. Soak beans 4 hours or overnight in water to cover by 2 inches.
2.The next day drain and rinse the beans. In a large pot (6-8 qt. capacity) place the beans along with the 1 3/4 qts. cold water. Cover and bring soup to a boil. Lower heat to medium low and cook 1 hour, stirring occasionally.
3.Add additional water if necessary to cover beans by one inch, then add ham hock, sausage, spice packet, tomatoes (including all the juice), celery, onions, garlic, salt, and pepper. Bring to a boil. Reduce heat to medium low, cover and cook 1 1/2 hours.
4.Remove ham hock and sausage. Add 1/2 cup sherry wine. Immediately discard bones and fat and dice meats fine. Return meats to soup and simmer 30 minutes. Stir and refrigerate overnight.

Vegetarian Version: in place of meats, add 1-2 cups sweet corn at step #3..

Heat and serve next day with a dollup of sour cream, grated sharp cheddar cheese, chopped green onions, or fresh cilantro.

Serves 8-10. Freezes beautifully.

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