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Camellia Brand
a bowl of radical black bean soup

Richard’s Radical Black Bean Soup

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  • 1 (1-pound) package Camellia Brand Black Beans
  • 8-10 cups water
  • 1 small onion, chopped
  • 4 tablespoons chopped celery
  • 4 cloves, whole
  • 1 pound ham or seasoning meat
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons cooking sherry
  • 4 teaspoons lemon juice
  • Salt and pepper to taste
  • 1 hard-boiled egg, sliced
  • 1 lemon, sliced
Total time:
4 hours, 30 minutes
Prep time:
2 hours
Cook time:
2 hours, 30 minutes


  1. Rinse and sort beans. (Optional: Soak beans using your preferred method.)
  2. Transfer beans to a stockpot and cover with water. Add onion, celery, cloves and seasoning meat.
  3. Cook over low heat for 2 hours, or until beans are very tender, adding hot water as needed.
  4. Working in batches, carefully puree beans in a blender or food processor, adding pureed beans back to stockpot.
  5. Add Worcestershire sauce, sherry, lemon juice, salt and pepper.
  6. Reheat, thinning with additional water if necessary.
  7. Serve with thin slices of lemon and egg.