Black bean soup from The Silver Palate Cookbook (page 156) by Julee Rosso and Sheila Lukins

  • dry sherry
  • bay leaves
  • red peppers
  • ground cayenne pepper
  • heavy cream
  • sour cream
  • ground cumin
  • garlic
  • dried oregano
  • parsley
  • olive oil
  • ham hocks
  • black turtle beans
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast suckling pig

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires soaking beans overnight.

  • PinchOfSalt on November 13, 2013

    I used only 4 quarts of water instead of six. The soup was just right - a little on the thick side, like split pea soup. Six quarts would have been watery. Also, omitted the red pepper because I didn't have any and did not miss it.

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