Sunday Black-bean Soup

Total Time: 2 hrs 2 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 to soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes.
• 2 remove cover and allow beans to sit in the liquid for one hour.
• 3 drain.
• 4 in hot oil (1-2 tb.), saute carrots, onions, celery, and garlic until onions are golden.
• 5 add cumin and jalepenos.
• 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 cook for 1 1/2 to 2 hours, or until tender.
• 8 drain the bean mixture and reserve cooking liquid.
• 9 puree beans and vegetables.
• 10 add sherry and lime juice and enough of the reserved liquid to make a thick soup.
• 11 can be served with chopped corriander or sour cream or lemon slice.