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“from The Plaza Hotel in New York City”
3hrs 20mins

Ingredients Nutrition


  1. Soak the beans overnight. Drain and rinse and place in a large soup kettle.
  2. Add water, ham bone, onion, celery and seasonings.
  3. Bring to a boil, cover and reduce heat.
  4. Simmer over low heat about 2-1/2 hours, or until beans are very soft.
  5. Remove kettle from heat. Discard ham bone, onion and celery.
  6. Pass the soup through a vegetable masher and then through a strainer. Correct seasonings to taste.
  7. Peel the lemon and grapefruit and cut away all membranes. Use the pulp only. Stir in chopped or crushed lemon and grapefruit pulp and sherry.
  8. Serve hot, garnished with chopped egg.
  9. Note: Chef Andre's use of citrus pulp in this recipe makes it very special.
  10. Can substitute canned black beans for dried beans if you're in a hurry.
  11. Can substitute smoked turkey neck bones for the ham bone [found in the freezer section at the grocery store].
  12. Makes 8-10 servings.

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