1/2 teaspoon Tabasco Hot Sauce; sauce as you serve
How to make it
General Instructions for dried legumes:
Dried legumes (beans and peas) may be prepared by the Rapid Boiling Method or the Overnight Soaking Method. In either case the legumes are first: picked, rinsed and drained.
The Rapid Boiling Method involves picking, washing and draining the legumes; adding water until the level is 2 inches over the top of the legumes; bringing the legumes to a full rolling boil for 2 minutes; removing from the heat, covering and allowing to the legumes to hydrate for 1 hour.
The Overnight Soaking Method involves picking, washing and draining the legumes, adding water until the level is 2 inches over the tops of the legumes; covering the legumes and allowing the legumes to hydrate overnight.
Use the hydrated legumes in the recipe as directed.
Preparation of the soup:
Dice celery, carrots and onions. Add vegetables, ham bone and black pepper to beans.
Cook the beans until they are soft and falling apart.
Remove ham bones and meat and set aside to cool.
Remove meat from bones and cut meat into half-inch pieces.
Put 2 cups of the soup into a blender along with the butter and flour and puree. Pour this puree back in pan. Puree more of the soup if you prefer a smoother texture or leave some of the beans whole.
Add the chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup is slightly thickened.
Stir in the salt* and sprinkled with a few drops of hot pepper sauce just before serving.
*Note: The salt is always added to the beans after the skins on the beans are cooked and soft. This prevents the beans being tough