Sunday Black Bean Soup

Recipe Ingredients

1 lb	454g / 16oz	Dried black beans
2		Smoked ham hocks
3 cups	711ml	Chicken stock
4		Coarsely chopped carrots
3		Coarsely chopped onions
3		Coarsely chopped celery
1 tablespoon	15ml	Chopped jalapeno pepper
3		Garlic cloves
1 teaspoon	5ml	Cumin
1 cup	237ml	Dry sherry
1		Lime - (juice)

Recipe Instructions

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 jalapenos.

When beans are ready to cook, add ham hocks to beans along with sauteed 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 coriander or sour cream or lemon slice.

Source:
COOKING MONDAY TO FRIDAY SHOW # MF6709

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