THE COACH HOUSE'S BLACK BEAN SOUP
The Coach House Restaurant on Waverly Place in New York City was legendary. It was owned by a Greek, the beloved Leon Lianides, and dedicated to serving classic American food in an era when fine dining spoke French. After suffering ups and downs in its later years, it closed for good in 1993, and Mr. Lianides died in 1998. But there are plenty of New Yorkers who still grow misty-eyed at the thought of the Coach House corn sticks, the black bean soup with Madeira and -- sweetest memory of all -- the mocha dacquoise. I had acquired the black bean soup recipe back in the early 80's, and decided to post it here for posterity, and for those who might remember it fondly. Beware, though, that there is nothing quick about making this soup.
Provided by JackieOhNo
Categories Black Beans
Time 14h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Wash beans in a colander. Put in a bowl. Cover with cold water and let soak overnight, refrigerated.
- Drain and wash again.
- In a large casserole, combine drained beans with the 3 quarts of water. Cover and simmer for 90 minutes.
- In a heavy kettle, saute bacon a few minutes, then add celery and onion and cook until tender. Do not brown.
- Add beef bones, ham shank, remaining herbs and vegetables and pepper. Add beans and their cooking liquid. Cover and simmer for 3-4 hours, until beans are very tender. Add more water if necessary.
- Remove bones and ham. Puree soup in a food mill. Return to pot, add Madeira and chopped eggs. Mix well and serve.
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Srinivas Pala
[email protected]This soup is a little spicy for me, but I still enjoyed it. I'll probably use less chipotle peppers next time.
walid kashkash
[email protected]I'm not a huge fan of black beans, but I really enjoyed this soup. The chipotle peppers and corn add a lot of flavor.
James Riley
[email protected]This soup is a great way to use up leftover black beans.
Javier Morales
[email protected]I added some chopped cilantro to the soup before serving and it really brightened up the flavors.
Sami Russom
[email protected]I used canned black beans instead of dried beans and the soup still turned out great.
Abel abela
[email protected]I wasn't sure how I would like the chipotle peppers, but they really add a nice depth of flavor to the soup.
Philasande Nkabinde
[email protected]I've made this soup several times and it's always a hit with my family and friends.
Jackie Leonard
[email protected]This soup is so flavorful and satisfying. It's the perfect comfort food for a cold winter day.
Mr Noyon
[email protected]I love how easy this soup is to make. I can throw everything in my slow cooker in the morning and have a delicious meal ready for dinner.
Ali Gaming
[email protected]This black bean soup is a fantastic blend of flavors and textures. The smokiness of the chipotle peppers pairs perfectly with the sweetness of the corn and the heartiness of the beans.