Black Turtle Bean Soup
Servings: 6
IngredientsPreparation
  • 1 pound [454 g] dried black turtle beans [2 1/2 cups / 625 mL]
  • 6 cups [1.5 L] cold water
  • 1 ham bone with meat
  • 1 cup [250 mL] chopped onion
  • 1 cup [250 mL] chopped celery
  • 1/2 cup [125 mL] chopped carrot
  • 1/4 cup [60 mL] finely chopped parsley
  • 1 tablespoon [15 mL] Worcestershire sauce
  • 1/2 teaspoon [2.5 mL] dry mustard
  • 2 bay leaves
  • 3 cloves
  • Dash dried thyme, crushed
  • 7 cups [1.75 L] water
  • 1/4 cup [60 mL] dry Sherry
  • Salt and pepper
  • Water, if needed
  • 2 hard-boiled eggs, sliced
  • Thin lemon slices
  • Rinse then leave black beans to soak in 6 cups [1.5 L] cold water overnight, or bring together beans and water to a boil.
  • Leave to simmer for 2 minutes, then let stand for at least 1 hour.
  • Drain beans discarding liquid; transfer into a large casserole.
  • Add ham bone with meat, chopped onion, celery, carrot and parsley, Worcestershire sauce, dry mustard, bay leaves, cloves, crushed dried thyme and 7 cups [1.75 L] water.
  • Bring to a boil then lower heat.
  • Cover and leave to simmer for approximately 2 to 2 1/2 hours, until beans are very tender.
  • Remove ham and bone; cut any meat into tiny dices.
  • Through a sieve, press soup into a clean casserole.
  • Mix in ham dices and dry Sherry; salt and pepper soup.
  • Soup should be of the consistency of heavy cream; if not, stir in a little water.
  • Reheat soup until really hot.
  • Serve soup immediately, garnished with hard-boiled egg slices and thin lemon slices.