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Lunch & Dinner
Black Bean Soup

Black Bean Soup


1 pound dried C&F Foods Black Beans
2 tablespoons of unsalted butter or oil
1 cup onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
3 cloves garlic, minced
1 teaspoon fresh thyme, minced
2 large smoked ham hocks (about 1 1/2 pounds)
9 cups of water or chicken stock
Salt and freshly ground pepper
1/2 cup of dry sherry
Sour cream (optional)
Finely chopped hard boiled egg (optional)
1 scallion, minced (optional)


How to Prep and Cook Dried Beans
Rinse and soak dried beans.
In a large soup pot heat the butter or oil over medium heat. Add the onions, celery and carrots, sauté until wilted and golden, about 10 minutes. Add the garlic and thyme and sauté for 3 minutes more. Add the drained beans, ham hocks, water or stock, and bring to a simmer. Cover and adjust the heat to maintain a gentle simmer. Cook until beans and meat are tender, about 1 1/2 hours.
Turn the soup off. Remove the hocks and set aside and cool. Remove the meat from the hocks and cut into small cubes (discard the bones, fat and skin).
Puree the soup with an immersion blender or in batches in an upright blender. Add the meat and heat the soup to a simmer. Season with salt and pepper. Add the sherry. Divide soup among bowls and top with sour cream, egg, and/or scallion, if desired. Serves 10.