Sunday Black-Bean Soup

Ingredients

Amount		Ingredient	Preparation
1	pound	black beans	dried
2	each	ham hock	smoked
3	cups	chicken broth
4	each	carrots	chopped
3	each	onions	chopped
3	each	celery	chopped
1	tablespoon	jalapeno pepper
3	each	garlic cloves
1	teaspoon	cumin
1	cup	sherry	dry
1	each	lime	juiced

Directions

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.