Black Bean Soup With Lime
photo by Dienia B.
- Ready In:
- 2hrs 55mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 large ham hock (about 3/4 pound)
- 3 quarts water
- 1 cup water
- 1 lb dried black beans, picked over
- 1 red onion, chopped (about 2 cups)
- 1 bay leaf
- 28 -32 ounces whole canned tomatoes, with juice, chopped
- 3⁄4 teaspoon salt (to taste)
- 1 -2 tablespoon fresh lime juice
-
Garnish
- lime slice
directions
- In a 5-quart kettle simmer ham hock in 3 quarts water, covered, 1 hour. Add beans, onion, and bay leaf and simmer, uncovered, 1 hour, or until beans are just tender. Stir in tomatoes with juice, salt, and remaining cup water and simmer soup 45 minutes, or until beans are tender. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
- Remove ham hock and reserve for another use. Discard bay leaf and stir in lime juice to taste. Divide soup among 8 bowls and garnish with lime slices.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.