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Category:Soups - Author:N/A- Contributor:
BLACK BEAN SOUP
Ingredient:


  • 3/4 lb. black beans
  • 1 1/2 qt. cold water
  • 2 oz. salt pork (optional)
  • 3/4 lb. hamhock or bone of smoke ham
  • 1 lg. onion, chopped
  • 1 clove garlic, crushed
  • 2 green peppers, chopped
  • 1/2 c. bacon drippings or olive oil
  • 1 bay leaf
  • 1 tbsp. salt
  • 1/8 tsp. oregano
  • 1/4 c. vinegar



Direction:

Wash beans. Soak overnight. Add salt pork, ham hock and simmer over low heat. Saute onions, garlic, green pepper in bacon drippings until tender. Add to beans. Season with bay leaves, salt and oregano. Simmer until beans are tender and thick, approximately 3 hours. Add vinegar just before serving. Serve over rice with finely chopped onion on top.
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Pick of the Week
Title:CHICKEN DIVAN - Author: N/A - Contributor:
Ingredient:

  • 3 or 4 deboned chicken breasts
  • 2 cans cream of chicken soup
  • 1 tsp. lemon juice
  • 1 c. sharp American cheese, shredded
  • 2 (10 oz.) pkgs. frozen broccoli
  • 1/2 c. soft bread crumbs, mixed with
  • 2 tsp. melted butter
  • 1 c. mayonnaise



Direction:
Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare rice or potatoes for 6 people and serve.
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