Black Bean Soup With Grapefruit

Recipe for Black Bean Soup With Grapefruit


1 pound dried black beans
1 cup finely chopped onion, for garnish
1 cup vegetable oil
1 cup red-wine vinegar
4 cups beef stock
1/2 pound cooked ham, cubed
1 grapefruit, peeled, seeded, and cut into small pieces
1 green bell pepper, finely chopped
1 clove garlic, minced
1/4 cup dry sherry
1 teaspoon salt
3 cups cooked rice


Soak the beans in water overnight (see tip, below). Put the chopped onion into a bowl. Combine the oil and vinegar, then pour over the onions and set aside to marinate. Drain and rinse the beans. Put them into a large stockpot, add the beef stock and 2 cups of water, and cook over medium-high heat to boiling. Reduce the heat and simmer until the beans are tender. Add the remaining ingredients except the rice and simmer for 30 minutes. Garnish each serving with marinated onions. Serve with the rice. Makes 6 to 8 servings.

Dried Bean Conversions

  • 1 cup dried beans = about 2-½ cups soaked dried beans
  • 1 pound dried beans = about 2 cups uncooked dried beans = 5 to 6 cups cooked
  • 1 can (15 ounces) beans, drained = about 1-½ cups cooked dried beans

Reader Comments

Leave a Comment

I was wondering what the

I was wondering what the purpose of the grapefruit/orange/grape is?

Somewhat bitter needs a

Somewhat bitter needs a little sweetener, I will try some honey! It's ok, mine was vegan, no meat.

Sounds good, although I would

Sounds good, although I would omit the grapefruit.