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What You Need:
(To serve 6 to 8)
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1 pound black turtle beans (2 cups)
1 cup coarsely chopped onion
1 cup coarsely chopped celery with leaves
1 bay leaf
3 smoked ham hocks
10 cups water
½ to 1 cup water or chicken stock, fresh or canned (optional)
Salt
Freshly ground black pepper
4 hard-cooked eggs, coarsely chopped
2 tablespoons red-wine vinegar
Lemon slices
Parsley sprigs
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Translate this recipe:
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| How To Cook: |
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1. Wash the beans in a sieve under cold running water. When the water runs clear, transfer the beans to a large soup pot. Add the onion, celery, bay leaf and ham hocks. Pour in the 10 cups of water and bring to a boil over high heat.
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2. Skim off any scum that rises to the surface, half cover the pot and reduce the heat to low. Simmer the soup for 2½ to 3 hours, or until the beans are soft enough to be crushed easily with a fork.
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3. Remove the ham hocks and the bay leaf, and puree the soup through a food mill or sieve. Do not use an electric blender. Return the puree and all its liquid to the soup pot.
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4. If it seems too thick, thin it with as much chicken stock or water as you think it needs. Taste for seasoning, and add salt and a few grindings of black pepper.
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5. Bring the soup to a simmer. Just before serving, stir in the hard-cooked eggs and the vinegar. Garnish each portion with a slice of lemon topped with a small sprig of parsley.
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