There is one additional thing I did on my MLK holiday this week. I made a pot of black bean soup. As is the case with many things in our family, black bean soup has a story behind it. (Not necessarily an interesting story, but a story all the same.)
Having grown up in a very meat-and- potatoes family, I don’t think I had ever heard of black bean soup until I had graduated from college. The summer after I graduated, I was working a summer-replacement job for a radio station in Vero Beach, Florida. (WTTB-AM “Where The Tropics Begin”) I spent most of the weekends that summer driving to visit my then-girlfriend, either in Gainesville or at her parents’ house in Clewiston. But on one particular weekend, I was stuck in Vero without much to do. The GM of the station, Pat Hazel (a really great guy) invited me to share Sunday dinner with his family.
“My wife is going to make her fabulous black bean soup!”
I didn’t know what to expect, but it didn’t sound particularly appetizing to my rather naïve and inexperienced palate. Of course, I went to dinner anyway and had a great time. Pat and his family were warm, engaging people and they made me feel very welcome. And I loved the soup.
In the late 1980s black bean soup started to show up on restaurant menus, and I was reminded of that evening. I thought I would give it a try myself. I investigated and tried several recipes and settled on the one below. Once they overcame the initial problem that the soup doesn’t look very appetizing, even my children started to like it.
One step is to puree some of the soup in a blender and then return it to the pot to thicken the soup. One time I used a long ice-tea spoon to stir it around in the blender, but it accidentally came in contact with the blender blade. I never knew that black bean soup could be explosive. There was puree’d black bean soup all over the white kitchen cabinets, the ceiling and me. It took hours to clean up that mess.
Today, black bean soup is “comfort food” in the Poolman household.
Here is the recipe.
BLACK BEAN SOUP
Here’s what you need.
- A bag of dried black beans—cleaned and rinsed*
- A ham bone with chunks of meat still attached or some cut up left over ham, about two cups.
- A “ton” of chopped onion and celery (just like the chicken soup above.) Easily two large onions and 4-5 celery stocks.
- A bay leaf.
- Salt and pepper. (Go easy on the salt to start. Ham is naturally salty. You can always add more if it’s not salty enough.)
- A little dry mustard (powder) if you have it, but it isn’t crucial.
*Before you do anything with the beans, put them in a bowl, sort through them with your hands and pick out any stones. Yeah, that’s right, stones, like the kind you find on the ground. Occasionally you will find them. Most beans were harvested in third-world countries and their processing isn’t the most sophisticated. You definitely want to catch these before cooking. Nothing will ruin a good meal faster than having someone unsuspectingly bite down on a rock. Once they are “clean,” use your colander to rinse them well under running water.
First thing you have to soften the beans. There are two ways to do that. The first is to soak them in a bowl overnight. The other is to put them in boiling water and simmer them for about 10 minutes and then let them sit for an hour. In either case, you should drain the beans through a colander before cooking. Do NOT cook them in their soaking water. The major issue with beans is the gaseous by-product that comes several hours after eating. Draining them before cooking with reduce that significantly.
Once your beans are soft, put them, the ham, the onions, celery, spices and bay leaf all into a pot with a couple of quarts of water. You should have so much onion and celery that it should look like they are the dominant ingredients. Bring it to a boil, then reduce to a simmer and allow it to cook for at least an hour, maybe more. The more you cook it, the more everything will meld together, which is what you want.
Note: Keep a close eye when it starts to thicken that you don’t allow it to scorch on the bottom. Stir frequently and adjust your heat as needed.
When the soup is almost done, take about a cup or two of the bean mixture and put it in your blender. Whip the beans into a thick paste and stir it back into the mix. This should thicken the broth and give it a creamier texture.
Serve with chopped onions and a dollop of sour cream.
A hint: Most ham bones are extremely fatty. So I usually cook the ham bone by simmering it for an hour or two the day before I plan on cooking the soup. Refrigerate it overnight and much of the fat will congeal on top of the water. You can spoon it off and throw it out. It will reduce the fat-content of the soup significantly, without affecting the great taste.