Black Bean Soup Recipe

Origin: America Period: Traditional

Ingredients

300g black beans
1.5l water
60g salt pork (optional)
300g ham hock or smoked ham bone
1 large onion, chopped
1 garlic clove, crushed
2 green bell peppers, chopped
120ml bacon drippings or olive oil
1 bay leaf
1 tbsp salt
1/4 tsp oregano
60ml vinegar

Black Bean Soup Preparation:

Method:

Wash the beans, place in a large bowl, cover with water and allow to soak over night. The following day, drain the beans and place in a large pan with the water and ham hock. Bring to a boil, reduce to a simmer and cook over low heat for about 2 hours.

Meahwhile, fry the onions, garlic and green pepper in the bacon dripings (or olive oil) until tender. Season with the bay leaf, salt and oregano then add the beans (and their cooking liquid) and salt pork and simmer until the beans are tender and the liquid has thickened (about 3 hours).

Add the vinegar just before serving. This is best served on a bed of rice, with a garnish of finely-chopped red onion on top.

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