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Recipe for "blackbean-soup"

NAME

     BLACKBEAN-SOUP - 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.

INGREDIENTS (Serves 8-12)

     250 g     black beans
     100-150 g  smoked boneless ham hocks
     2 l       water
               salt, to taste
     500 ml    beef or chicken broth (I prefer beef)
     20 ml     olive oil
     250 g     green bell peppers, finely  chopped,  seeded,  and
               cored
     300 g     onions, finely chopped
     10 g      garlic, finely minced
     5 ml      ground cumin
     250 g     tomatoes, peeled, seeded, and diced.
     60 ml     red wine vinegar
     30 ml     coriander, finely chopped [optional]
               dry sherry wine, to taste

PROCEDURE

          (1)  Put the beans, ham hocks, water and salt in a ket-
               tle,  and  bring to a boil. Cover and let simmer 2
               to 21/2  hours,  or  until  beans  are  thoroughly
               tender.
          (2)  Remove the ham hocks and set aside.
          (3)  Drain the beans, and reserve  both  them  and  the
               cooking  liquid.  There should be about 1.5 liters
               of beans and 1 liter of liquid.  Add enough  broth
               to the liquid to make 1.5 liters.
          (4)  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 bowel.
          (5)  Heat the oil  in  a  heavy  kettle,  and  add  the
               peppers,  onions,  garlic  and cumin.  Cook, stir-
               ring, until the onions are wilted.  Add the  toma-
               toes   and  the  vinegar.   Let  simmer  about  15
               minutes.
          (6)  Meanwhile cut up ham hocks.
          (7)  Add the pureed bean mixture to the  cooked  tomato
               mixture.  Add the chopped ham and coriander.
          (8)  Serve in hot soup bowls with 20 ml or so of sherry
               (if desired) in each serving.

NOTES

     I skip the sherry and add a spoon of sour cream  or  yogurt.
     If  your palate can handle them, try adding pickled jalapeno
     peppers.

RATING

     Difficulty: easy.  Time: 10  minutes  preparation,  3  hours
     cooking.  Precision: no need to measure.

CONTRIBUTOR

     Gary Scott
     Tektronix, Beaverton OR
     garys@tekcbi.UUCP