Cost per serving $2.18 view details
- 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
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.
Drain, rinse & cover beans with water. Bring to a boil, cover & simmer approximately 1-1/2 hours or until nearly tender.
Add celery, onion, ham & bay leaf; cover & simmer an additional 1-1/2 hrs.
Remove bay leaf & cloves from onion & discard.
In a food processor fitted with the steel blade, puree the soup in batches & return to kettle.
Add worcestershire sauce, lemon juice, salt & pepper; reheat until hot & bubbling.
Just before serving, stir in sherry. Garnish with lemon slices.
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|Amount Per Serving||%DV|
|Serving Size 140g|
|Recipe makes 6 servings|
|Calories from Fat 9||4%|
|Total Fat 1.13g||1%|
|Saturated Fat 0.28g||1%|
|Trans Fat 0.0g|
|Total Carbs 46.49g||12%|
|Dietary Fiber 11.4g||38%|