Trinidad Black Bean Soup
Ingredients
| 1 lb black beans | ||
| 1/2 lb corn beef or pigs tails | ||
| 1 medium onion chopped | ||
| 2 cloves garlic, crushed | ||
| 2 sprigs fresh parsley | ||
| 1 sprig fresh thyme or 1 tsp dried | ||
| 2 stalks celery with leaves, chopped | ||
| 4 scallions, chopped, white and green parts | ||
| 1 bay leaf | ||
| 6 cups chicken stock | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1 hot pepper, chopped |
Directions:<
- Soak the beans overnight in cold water.
- Drain, and discard the water.
- Put the beans into a large sauce pan or stock pot.
- Add the corned beef or pig tails, the onion, garlic, parsley, thyme, celery, scallions, bay leaf, chicken stock and pepper.
- Bring to a boil, lower the heat, cover and simmer until the beans are very tender, about 2 hours.
- Discard the bay leaf, remove the corn beef, or the pigs tail.
- Puree the soup in an electric blender, or in a food mill.
- Return the soup to the sauce pan, and taste for seasoning.
- You may return the corn beef and pigs tails if desired.
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