in Germany, Soup Recipes

Black bean soup

updated

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Ingredients for 20 servings:

  • 2 kg beans – seeds, black
  • n. B. Water for soaking
  • 1 kg dried meat
  • 1 kg onion(s)
  • 1 liter red wine
  • 1 liter of broth
  • little salt
  • some pepper
  • some nutmeg
  • 1 bunch of herbs (fresh garden herbs of your choice)

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Total time approx. 14 hours

a recipe from the 16th century

Soak the beans in cold water overnight. Boil with a little liquid until tender. Trim the rind from the dried beef and dice the beef very finely. Brown it in the kettle. Add the finely chopped onions and fry. Add a little broth to the soft-boiled beans and continue cooking. Add the red wine to the kettle and heat. Season with salt, plenty of pepper, and nutmeg. Sprinkle with fresh herbs and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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