Edna Lewis’ Thirteen-Bean Soup

Servings: 4
Ingredients:

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.