Recipe - Coach House Black Bean Soup

Jim Vorheis
1 pound Black beans
2 One half qt Water
5 Strips bacon, cut in small
pieces
2 Stalks celery, chopped
2 Mediumsize onions, chopped
2 tablespoon Flour
Rind and bone from smoked
ham
OR 2 smoked ham hocks,
split
3 pound Beef bones
3 Sprigs parsley
2 Bay leaves
2 Cloves garlic, halved
2 Carrots, cut in pieces
2 Parsnips, chopped
One fourth teaspoon Ground pepper
2 teaspoon Salt
Three fourths cup Madeira
2 Hard cooked eggs
Lemon slices, sprinkled
with parsley

Wash beans, cover with cold water and soak overnight. Drain and wash again.
Place them in a casserole and add 2 One half quarts water. Cover and simmer 90
minutes. Cook bacon in heavy kettle for a few minutes. Add celery and onion
and cook until tender; do not brown. Blend in flour and cook, stirring for
1 minute. Add ham and beef bones, parsley, bay leaves, garlic, carrots,
parsnips, pepper, salt and beans with the cooking liquid. Cover and simmer
over low heat, stirring occasionally, for 4 hours. Add more water if
necessary. Remove bone and ham rind or hocks and blend half of the soup in
blender. Remove any meat from ham bone or hocks, chop fine and return to
soup. Add blended soup. Add wine and chopped eggs. Mix well. Garnish with
lemon.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini