Hearty Black Bean Soup created by: Almond Board of California
description:
Black Bean Soup & Almond Cream Biscuits
servings 8
ingredients 2 cups dry black beans
1/2 cup whole natural almonds
2 onions, chopped
3 leeks, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1/4 cup butter
1/2 tsp. pepper
1/8 tsp. ground cloves
1 1/2 lbs. ham hocks
1 bay leaf
3 qts. Water*
1 cup Madeira
1 Tbs. Worcestershire sauce
Lemon slices, hard cooked eggs, parsley
Toasted chopped almonds
Almond Cream Biscuits
preparation Soak beans overnight as package directs or quick soak method; drain. Spread almonds in shallow pan. Toast at 350°F, 15 minutes. Process almonds to a fine meal in food processor, using metal blade. Sauté onion, leeks, garlic and celery in butter in large Dutch oven. Add pepper, cloves, ham hocks, drained black beans and bay leaf. Stir in water; bring to a boil; skim off scum; cover and reduce heat. Simmer 3 hours or until beans are tender. Skim off scum occasionally.   Remove bay leaf and discard. Remove ham hocks and discard bones and rind; chop meat; set aside. Pour soup into blender or food processor in small batches and blend smooth. Return to pan; stir in chopped ham, ground almonds, Madeira and Worcestershire sauce; heat through. To serve garnish with lemon slices, chopped hard cooked egg, chopped parsley and chopped almonds, if desired.  Serve with Almond Cream Biscuits.

*If desired, omit 2 cups water for thicker soup.

Almond Cream Biscuits
Ingredients : 2 cups flour
2 Tbs. sugar
1 Tbs. baking powder
1/2 cup toasted chopped almonds
1 cup heavy cream
1/4 cup butter, melted

Combine flour, sugar, baking powder and almonds. Blend in cream and butter. Place on floured cutting board and roll 1/2-inch thick. Cut with 2 1/2-inch biscuit cutter. Place on ungreased baking sheet. Bake above oven center at 450°F, 15 minutes.