BLACK BEAN SOUP

1 lb black beans
1/2-3/4 lb
smoked boneless ham hocks
8 cups water
salt, to taste
2 cups beef or chicken broth (I prefer beef)
1 1/2 Tbsp
olive oil
1 1/2 cup green bell peppers, finely chopped, seeded, and
cored
1 1/2 cup onions, finely chopped
1 Tbsp garlic, finely minced
1 tsp ground cumin
1 cup tomatoes, peeled, seeded, and diced.
1/4 cup red wine vinegar
2 Tbsp coriander, finely chopped [optional]
dry sherry wine, to taste

(1) Put the beans, ham hocks, water and salt in a ket-
tle, and bring to a boil. Cover and let simmer 2
to 2 1/2 hours, or until beans are thoroughly
tender.

(2) Remove the ham hocks and set aside.

(3) Drain the beans, and reserve both them and the
cooking liquid. There should be about 6 cups of
beans and 4 cups of liquid. Add enough broth to
the liquid to make 6 cups.

(4) Put the beans in the container of a food processor
or blender, and blend as thoroughly as possible.
Add a little of the liquid and continue blending.
Combine the pur'^Heed beans and remaining liquid in a
large bowel.

(5) Heat the oil in a heavy kettle, and add the
peppers, onions, garlic and cumin. Cook, stir-
ring, until the onions are wilted. Add the toma-
toes and the vinegar. Let simmer about 15

(6) Meanwhile cut up ham hocks.

(7) Add the pur'^Heed bean mixture to the cooked toma to
mixture. Add the chopped ham and coriander.

(8) Serve in hot soup bowls with a tablespoon or so of
sherry (if desired) in each serving.

Notes.

DIFFICULTY RATE: Easy

WARNINGS:

I skip the sherry and add a spoon of sour cream or yogurt.
If your palate can handle them, try adding pickled jalapeno
peppers.

Here is a hearty soup for those cold winter evenings. This
is a rather messy soup to make, but well worth the effort.

Contributor Information

Email address: garys@tekcbi.UUCP