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Cook Time: 8 hours
Ingredients:
- 1 pound black beans, soaked overnight, drained
- 1 cup chopped onion
- 2 cloves garlic, minced
- 3 tablespoons butter
- 1 ham bone, cracked
- 1 stalk celery, chopped
- 1 bay leaf
- 1/3 cup sherry or dry white wine
- salt and pepper, to taste
- 2 hard cooked eggs, chopped
- fresh chopped parsley
- lemon slices
Preparation:
Put drained black beans in a stockpot; cover with water, bring to a boil, reduce to a simmer, and cook until just tender.
Saute onions and garlic in butter until transparent; combine with beans,
ham bone, celery, bay leaf, and 8 cups of water in the slow cooker. Cook on
high, covered for 1 hour, then turn to LOW and cook for 7 to 9 hours longer. Remove ham bone
and bay leaf. Puree soup and return to pot, or mash to thicken. Add sherry and salt and pepper; heat through.
Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices.
Serves 6
Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices.
Serves 6
More Bean Soup Recipes
Ham and Navy Bean Soup
Navy Bean Soup
Ham and Bean Soup Recipe
Lima Bean Soup Recipe
Senate Bean Soup
Southern Bean Soup
Border Style Bean Soup
Black Bean Soup
Capitol Hill Bean Soup
Sausage and Bean Soup
Black Bean Soup with Ham
Barbecue Bean Soup
Crockpot Black Bean Soup
White Chicken Chili with Beans
Crockpot Chicken Chili with Beans
Black Bean Recipes
Beans Index
Soup and Stew Recipes
Bean Salad Recipes
Crockpot Soups
Crockpot Stews
Slow Cooker Recipes | Casseroles | Main Recipe Index
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