Purely American Bourbon Street Black Bean Soup
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A bold & spicy soup from America’s Jazz capital.
 
At the turn of the century, the entire Mississippi delta region came alive with a variety of blues-folk songs that its inhabitants brought with them from Europe and Africa. Starting with Scott Joplin’s ragtime music of the 1890’s, a series of distinctive jazz styles evolved over the next 90 years. (Dixieland, boogie, swing and bebop were the early ones). New Orleans was the center of this new music, producing over half of its most important early musicians. Today, jazz is still king in New Orleans and is considered America’s best known “native” music.

 $6.50 

Quantity:  

Additions:

 
1 3/4 qts. cold water
1 meaty country ham hock (1/2 - 3/4 lb)
1/2 lb andouille or zesty smoked sausage
1 28.oz. can whole peeled tomatoes
1 c. chopped onions
1 1/2 c. chopped celery (include some leaves)
3 cloves fresh garlic, minced
1/2 c dry sherry
 

Cooking Directions:

  1. Sort through and thoroughly wash beans. Soak beans 4 hours or overnight in water to cover by 2 inches.
  2. The next day  drain and rinse the beans. In a large pot (6-8 qt. capacity) place the beans along with the 1 3/4 qts. cold water. Cover and bring soup to a boil. Lower heat to medium low and cook 1 hour, stirring occasionally.
  3. Add additional water if necessary to cover beans by one inch, then add ham hock, sausage, spice packet, tomatoes (including all the juice), celery, onions, garlic, salt, and pepper. Bring to a boil. Reduce heat to medium low, cover and cook 1 1/2 hours.
  4. Remove ham hock and sausage. Add 1/2 cup sherry wine. Immediately discard bones and fat and dice meats fine. Return meats to soup and simmer 30 minutes. Stir and refrigerate overnight.
Vegetarian Version: in place of meats, add 1-2 cups sweet corn at step #3..
 
Heat and serve next day with a dollup of sour cream, grated sharp cheddar cheese, chopped green onions, or fresh cilantro.
 
Serves 8-10. Freezes beautifully.
 

Ingredients:

Black turtle beans, black eye peas, barley, onion, garlic, cilantro, parsley and herbs and spices.



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