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Ingredients
- 2 cups dried black beans
- 2 cups celery, coarsely chopped
- 1 medium onion studded w/4 whole cloves
- 1 ham hock or 8 oz. salt pork cut into 1 inch cubes
- 1 tsp. worcestershire sauce
- 2 tsp. fresh lemon juice
- 2 tsp. salt
- 1 tsp. pepper
- 1/4 cup dry sherry
- 1 bay leaf
- 6 thin lemon slices
Directions
1.
Rinse & sort beans. Cover with water & soak overnight; OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour.
2.
Drain, rinse & cover beans with water. Bring to a boil, cover & simmer approximately 1-1/2 hours or until nearly tender.
3.
Add celery, onion, ham & bay leaf; cover & simmer an additional 1-1/2 hrs.
4.
Remove bay leaf & cloves from onion & discard.
5.
In a food processor fitted with the steel blade, puree the soup in batches & return to kettle.
6.
Add worcestershire sauce, lemon juice, salt & pepper; reheat until hot & bubbling.
7.
Just before serving, stir in sherry. Garnish with lemon slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 6 servings | |
| Calories 254 | |
| Calories from Fat 9 | 4% |
| Total Fat 1.13g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 814mg | 34% |
| Potassium 1106mg | 32% |
| Total Carbs 46.49g | 12% |
| Dietary Fiber 11.4g | 38% |
| Sugars 3.59g | 2% |
| Protein 14.63g | 23% |
Comments
October 30, 2011We recently purchased half a pig, and I'd been looking for recipes for the hocks. This sounds delicious!
