Ingredients
2 c. black beans
2 1/2 q. cold water
2 stalks celery, finely chopped
1 1/2 lg onions, finely chopped
1 stick butter
1 1/4 tbs all-purpose flour
1/4 c. chopped parsley
1 ham hock and rind
1 1/2 scallions, thinly sliced
2 bay leaves
Tony Chechere’s Original Creole Seasoning
1/2 c. Madeira wine
1 hard bolied egg, chopped
Preparation
In a large stock pot, place washed beans, cover with cold water and soak over night. Drain, add more water and cook over low heat for 1 1/2 hours. In soup kettle, saute celery, onions and butter until tender. Blend in flour and parsley and cook 1 minute. Gradually stir in beans and lquid. Add ham hock, rind, leeks, bay leaves and Tony Chechere’s seasoning (to taste). Simmer 4 hours over low heat.
Remove ham hock, rind and bay leaves. Mash beans through sieve and combine pureed beans and broth with wine. Bring to a boil. Remove from heat and add chopped egg.
