From Gourmet Magazine (years ago!)
- 2 1/2 cups dried black beans (about 1 pound)
- 1/2-pound smoked ham hock, tough outer skin and visible fat cut away and discarded
- 1 medium yellow onion, chopped fine
- 3 large garlic cloves, minced
- 1 t. ground cumin
- 6 c. water
- 2 c. chicken broth
- 1 T. red-wine vinegar
- 1/2 t. sugar
- 1 small red onion, chopped fine (optional garnish)
- Simmer beans, ham hock, yellow onion, garlic, cumin, water, and broth, partially covered, until beans are tender (about 1 hour; older beans may take longer to cook). Transfer ham hock to a work surface and cool until it can be handled. Cut away ham and chop fine, discarding bone and fat.
- Transfer 1 1/2 cups each beans and cooking liquid to a blender and let cool slightly. Puree mixture carefully and return to pan. Stir in ham, vinegar, sugar, and salt and pepper to taste and heat until hot.
- Serve soup sprinkled with red onion.
Makes about 8 cups, serving 4 as a main course
Serve with a salad and cornbread or chips (or over rice)