Sunday Black-Bean Soup

Ingredients

• 1 lb dried black beans
• 2 smoked ham hocks
• 3 cups chicken stock
• 4 carrots, coarsely chopped
• 3 onions, coarsely chopped
• 3 celery, coarsely chopped
• 1 tablespoon jalapeno pepper, chopped
• 3 cloves garlic
• 1 teaspoon cumin
• 1 cup dry sherry
• 1 lime (juice)

Directions

1. 1

   To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes.

2. 2

   Remove cover and allow beans to sit in the liquid for one hour.

3. 3

   Drain.

4. 4

   In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden.

5. 5

   Add cumin and jalepenos.

6. 6

   When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover.

7. 7

   Cook for 1 1/2 to 2 hours, or until tender.

8. 8

   Drain the bean mixture and reserve cooking liquid.

9. 9

   Puree beans and vegetables.

10. 10

    Add sherry and lime juice and enough of the reserved liquid to make a thick soup.

11. 11

    Can be served with chopped corriander or sour cream or lemon slice.