The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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1 pound black turtle beans (2 cups) fresh or canned (optional)
1 c coarsely chopped onion Salt
1 c coarsely chopped celery with Freshly ground black pepper
leaves 4 hard-cooked eggs, coarsely
1 bay leaf chopped
3 smoked ham hocks 2 T red wine vinegar
10 c water Lemon slices
½ to 1 c water or chicken stock, Parsley sprigs
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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. 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. Remove the ham hocks
and the bay leaf, and purée the soup through a food mill or sieve. Do not
use an electric blender. Return the purée and all its liquid to the soup
pot. 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. 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. Serves 6 to 8.
