GARY'S BLACK BEAN SOUP

• 1 lb Black beans
• 3 /4 lb Smoked boneless ham
• -hocks (or less)
• 8 c Water
• Salt, to taste
• 2 c Beef or chicken broth
• -(I prefer beef)
• 1 1 /2 c Green bell peppers,
• -finely chopped, seeded
• -and cored
• 1 1 /2 c Onions, finely chopped
• 1 1 /2 ts Olive oil
• 1 tb Garlic, finely minced
• 1 ts Ground cumin
• 1 c Tomatoes, peeled,
• -seeded and diced.
• 1 /4 c Red wine vinegar
• 2 tb Coriander, finely
• -chopped [optional]
• Sherry, dry, to taste

Put the beans, ham hocks, water and salt in a kettle and bring to a

boil. Cover and let simmer 2 to 2 1/2 hours, or until beans are

thoroughly tender. Remove the ham hocks and set aside.

Drain the beans and reserve both them and the cooking liquid. There

should be about 6 cups of beans and about 4 cups of liquid. Add

enough broth to the liquid to make about 6 cups.

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 pureed beans and remaining liquid in a

large bowl.

Heat the oil in a heavy kettle and add the peppers, onions, garlic and

cumin. Cook, stirring, until the onions are wilted. Add the tomatoes

and the vinegar. Let simmer about 15 minutes. Meanwhile cut up ham

hocks.

Add the pureed bean mixture to the cooked tomato mixture. Add the

chopped ham and coriander. Serve in hot soup bowls with about a

tablespoon or so of sherry (if desired) in each serving.

NOTES:

*Soup with Black Beans and Ham Hocks -- Here is a hearty soup for

those cold winter evenings. This is a rather messy soup to make, but

well worth the effort.

*I skip the sherry and add a spoon of sour cream or yogurt. If your

palate can handle them, try adding pickled jalapeno peppers.

: Difficulty:easy.

: Time:10 minutes preparation, 3 hours cooking.

: Precision:no need to measure.

: Gary Scott

: Tektronix, Beaverton OR

: garys@tekcbi.UUCP

: Copyright (C) 1986 USENET Community Trust