Title: Sunday Black-Bean Soup (New York Times)
Categories: Soup
Yield: 6 Servings
| 1 | lb | Dried black beans |
| 2 | | Smoked ham hocks |
| 3 | c | Chicken stock |
| 4 | | Coarsely chopped carrots |
| 3 | | Coarsely chopped onions |
| 3 | | Coarsely chopped celery |
| 1 | tb | Chopped jalepeno pepper |
| 3 | | Garlic cloves |
| 1 | ts | Cumin |
| 1 | c | Dry sherry |
| 1 | | Lime (juice) |
To soak beans quickly, cover them with generous amount of water, cover pot,
bring water to boil and boil 2 minutes. Remove cover and allow beans to
sit in the liquid for one hour. Drain. In hot oil (1-2 Tb.), saute
carrots, onions, celery, and garlic until onions are golden. Add cumin and
jalepenos. When beans are ready to cook, add ham hocks to beans along with
sauted vegetables, and chicken broth and enough water to cover. Cook for 1
1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking
liquid. Puree beans and vegetables. Add sherry and lime juice and enough
of the reserved liquid to make a thick soup. Can be served with chopped
corriander or sour cream or lemon slice.