Recipe information
Yield
serves 6 to 8. serving size: 1 cup.
Ingredients
Preparation
Step 1
Examine the beans, removing any debris, then wash. Soak overnight in cold water to cover.
Step 2
Drain the beans. In a soup kettle or pot put 1 quart of stock, the beans, onions, garlic, ham hock if desired, salt, and pepper.
Step 3
Bring to a boil, then turn the heat down and simmer for about 2 hours, until the beans are very soft and the ham hock, if using, is tender.
Step 4
Remove the skin and bones from the ham hock and place the hock in a blender with 2 to 3 cups of beans. Blend until smooth. Repeat until all the beans are pureed.
Step 5
Return the bean puree to the kettle and simmer for 5 minutes over low heat. Thin with stock or water if necessary.
Step 6
Serve hot, with a dollop of sour cream atop the soup in each bowl. Reheat as a snack anytime.
