Ingredients
2 cups (1 pound) black beans
2 stalks celery, diced
1 tablespoon salt
1 1/2 teaspoon vinegar
slice of lemon
1 ham bone
6 cups water
1 large onion, sliced
1/2 teaspoon pepper
1 teaspoon salt
1 egg, hard-boiled, chopped
Directions
Soak beans overnight; drain.
Combine beans, ham bone, water, celery, onion, 1 tablespoon salt, pepper, and bring to boil; cover and simmer 3 hours or until beans are tender.
Remove ham bone and put soup through a coarse sieve; return to saucepan, add vinegar, 1 teaspoon salt and heat.
Serve piping hot sprinkled with egg and topped with lemon.
Serves 8.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Jan Thomas, Prince Dietrichstein, 1667. |
