- 3 c. Dry black beans
- 2 x Ham hocks
- 1 x Bell pepper (minced)
- 1 sm Onion (minced)
- 1 whl sour orange or possibly tangerine
- 1 Tbsp. Vinegar (if you used a sweet orange or possibly tangerine)
- 1 stk oleo
- 2 Tbsp. Of flour Salt and pepper to taste
- Tried out the "White Trash Cookbook" last night and whipped up this black bean soup. In spite of the fact which I forgot to finish it with the browned flour and butter, it turned out pretty darn good, if a tad bland. (I did cheat and use real butter instead of oleo.)
- Here's the recipe. Never having had black bean soup before, let alone making it, I'm not sure what would be kosher to liven it up a bit.
- Anyone have any tips I served it with cornbread and a plate of sliced homegrown tomatoes. BTW, the recipe is transcribed exactly as it appears in the book to give a taste of Mickler's writing style.
- Pretty neat stuff, though I'm not sure if I'm ready for the cool collard sandwich yet...
- Put your beans in a soup pot and cover with water. Boil, take off the fire and let sit til cold. Cook onions and bell peppers in 1/2 the oleo till limp. Add in them and the ham hocks and orange to the cooled beans; cover charitably with water. Simmer till beans is soft (1 to 2 hrs). Fish out the orange right now, before it gets tore up. With the rest of the oleo, brown the flour in a black frying pan, then stir it into the beans. Brenda says: "Make sure you got a soup, now. If you need to add in some more water, do it."