Skip to content

Porgy and Bess Black Bean Soup

An Olive Oil Recipe

Share Pin It

Prep Information

Prep Time

720 minutes

Cook Time

180 minutes


8 people


  • 2 cups of uncooked black beans
  • 8 cups cold water
  • 1 garlic clove
  • ham hock
  • 2 cups onions, chopped
  • 3 Tablespoons California Garlic Oil
  • 1/2 teaspoon salt and pepper (each)
  • 1/2 cup dry sherry
  • 2 Tablespoons fresh parsley


  • Place beans in a large pot or bowl. Cover with cold water and soak overnight.
  • Drain beans and place in large pot and fill with 8 cups of water, add ham hock and cook on low heat until beans are soft. Sauté onions and garlic in the Butter Olive Oil and add to the beans.
  • Add all other ingredients to the beans except the sherry. Cook on low heat for 3 hours, until the ham hock is cooked.
  • Remove ham hock, remove meat from bone and return meat to the beans. Add sherry.
  • Simmer until hot. May be served with garnish of shredded cheese if desired.
  • * To make a thicker soup, place 1/2-3/4 of the cooked bean mixture in a food processor and blend until nearly smooth. Pour it back into the rest of the bean mixture and mix together thoroughly for a nice thick soup.
Back To Top