Black Bean Chowder Recipe

Black Bean Chowder Recipe

2 pcs of onion; sliced
2 garlic cloves; sliced
3 Tbsps of butter
1 lb of black beans; soaked overnight & drained
1 rib of celery; chopped
1 bay leaf
1/2 c of sherry/dry white wine
Salt & pepper
1 ham bone

Place a medium-sized nonstick saucepan with butter over medium heat. When the butter melts, saute the garlic and onions. Remove from heat once the onions are transparent and the garlic is light brown. Transfer to the crockpot.

Toss the ham bone, black beans, chopped celery, and bay leaf into the crockpot, as well. Pour in some water (2 quarts). Cover with lid. Turn the crockpot control to high setting.

Cook for about 2 hours. Reduce the heat to low. Stir well. Cover and cook for another 8-10 hours stirring occasionally.

When done, take out the bay leaf and ham bone. Puree the soup using a blender or food processor. Transfer the pureed soup back to the crockpot. Stir in salt, sherry, and ground black pepper. Mix well. Cover and cook it on low for another hour.

Ladle the mixture into individual soup bowls, and garnish with a sprig of parsley. May be topped with sliced (or chopped) eggs, and may be served with lemon slice.

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