Black beans soup: A meal in itself, Black Bean Soup is thick and filling. It is a good dish to
serve on a cold day.
Black-eyed beans 450 g (1 lb), washed and drained
Onion 1, medium, peeledand finely chopped
Celery 2 stalks, coarsely chopped
Bay leaf 1
Bacon 2 slices, chopped
Cold water 2.5 litres (80 fl oz /10 cups)
Ground black pepper 1/4 tsp
Salt to taste
Hard-boiled eggs 4, shelled and coarsely chopped
Red wine vinegar 2 Tbsp
Chopped fresh parsley leaves 2 Tbsp
Lemon 1, sliced into wedges
Place beans, onion, celery, bay leaf, bacon and water in a
large pot over high heat and bring to the boil. Remove scum
as it rises to the surface. When scum stops surfacing, reduce
heat to low and simmer for 3 hours, or until beans are soft.
Remove and discard bay leaf. Purée soup in a blender
(processor) or rub through a wire strainer with the back of a
Return puréed soup back to the pot. Season with pepper
and salt. Place pot over moderate heat and bring soup to a
simmer. Remove from heat and stir in eggs and vinegar.
Ladle soup into serving bowls. Sprinkle with chopped parsley.
Serve immediately with lemon wedges.