Saturday 25 February
This recipe is based on that in New Joy, adapted for a slow cooker on a slow Saturday.
1 lb dry black beans (2+ cups), soaked overnight and drained
2 medium onions, chopped
2 carrots, chopped
2 medium celery stalks, chopped
4 cloves garlic, minced
2 tsp ground cumin
1/4 cup dry sherry
1 jalapeno in escabeche, minced
a knuckle of Schad's ham, chopped
2 tsp salt (to taste)
The juice of 1 lemon
1/2 cup chopped scallion greens
Add water to the beans in the crockpot to a level that covers them by a half inch. Start them cooking on low for ca. 4 hours until tender. When they are, sauté the onion, carrot, celery, garlic, and cumin in oil until softened. Add them and the jalapeno (we used a half of a red one, in an escabeche we'd done ourselves, but yours could be fresh) and ham to the beans; deglaze the pan with sherry, and add that to the crockpot too.
Continue to simmer on low for about 2 hours until you're ready to eat. Add salt to taste, lemon juice, and garnish with scallions.This is really a bean stew rather than a soup, as we want it for our main course.