Ingredients
- 13 bean soup mix
- 2 packaged
- 1 onion
- 1 bay leaf
- 1 black pepper (freshly ground)
- 2,800 ml water (cold)
- 260 gr smoked pork shoulder
- 130 gr black beans (dried)
- 2 gr thyme (dried)
and chopped half cup olive oil quarter 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 2.5 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]