Prep 30 mins
Cook 3 hrs
The aroma of the onions, garlic and olive oil mixed with the simmering beans and ham bone fill the house. My son, says, "That smells so good! I wish I liked beans." We serve this with sour cream, and Perfect Cornbread Sticks.
- 1 ham bone (from yesterday's ham)
- 1 cup ham stock
- 2 cups dried black beans
- 8 cups water
- 1 tablespoon olive oil
- 4 onions
- 3 shallots
- 1 garlic clove
- 1 cup very dry sherry
- After a nice baked ham meal, save the bones (and any small fragments of meat).
- Boil in 4 cups water and reduce liquid to 1 cup.
- Remove fat, and reserve for bean soup (either freeze, or make soup next day).
- Thoroughly rinse dried beans and discard water.
- Add water to beans (the 8 cups to 2 cups beans).
- Bring to boil, boil gently 2 minutes.
- Cover and let sit 1 hour.
- Do not discard water, since you have cleaned the beans. There is flavor in the water, and the color is so rich.
- Put back on heat and simmer gently.
- Sauté onions, shallots, and garlic in olive oil and add to soup.
- Deglaze the pan and add to soup.
- Add ham bone, broth, and fragments to soup.
- Add very dry sherry to soup, and simmer gently, uncovered, until done, about 1 1/2 to 2 hours.
- Add extra liquid (water or wine) if soup reduces too much.
- Serve with a dollop of sour cream and corn sticks.