Edna Lewis' Thirteen Bean Soup

Ingredients:

1/2 c Dried black beans, washed,
-picked over
2 c Packaged 13-bean soup mix,
-washed, picked over
1 lb Smoked pork shoulder, or
-meaty ham bone
1 md Onion
1 ts Dried thyme
1 Bay leaf
Freshly ground black pepper
3 qt Cold water
Salt
1 c Fresh or canned tomatoes,
-peeled, seeded, and chopped

Method:

1 cup fresh or canned tomatoes, peeled, seeded, and chopped 1/2 cup olive oil 1/4 cup good sherry In a large kettle, cover beans with water, refrigerate and soak overnight.
The next day, drain beans, add pork or ham bone,onion, thyme, bay leaf, pepper, and cold water.
Set over medium-high heat and bring to simmer.
Reduce heat and keep at simmer for 2 1/2 hours.
Cool, remove onion, hambone and fat; cut up meat into small pieces.
Season with salt and pepper as needed.
Add tomatoes and olive oil.
Put half the mixture in a blender and blend until almost smooth, but not liquified.
Add to whole bean mixture.
To serve, stir in sherry and reheat.
Ladle into warm soup bowls.
Makes 4 to 6 servings.
[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.