Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dried black beans, washed,
-picked over
2 c Packaged 13-bean soup mix,
-washed, picked over
1 lb Smoked pork shoulder, or
-meaty ham bone
1 md Onion
1 ts Dried thyme
1 Bay leaf
Freshly ground black pepper
3 qt Cold water
Salt
1 c Fresh or canned tomatoes,
-peeled, seeded, and chopped

1 cup fresh or canned tomatoes, peeled, seeded, and chopped 1/2
cup olive oil 1/4 cup good sherry

In a large kettle, cover beans with water, refrigerate and soak
overnight. The next day, drain beans, add pork or ham bone,onion,
thyme, bay leaf, pepper, and cold water. Set over medium-high heat
and bring to simmer. Reduce heat and keep at simmer for 2 1/2 hours.
Cool, remove onion, hambone and fat; cut up meat into small pieces.
Season with salt and pepper as needed. Add tomatoes and olive oil.
Put half the mixture in a blender and blend until almost smooth, but
not liquified. Add to whole bean mixture. To serve, stir in sherry
and reheat. Ladle into warm soup bowls.

Makes 4 to 6 servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.

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