Cuban Black Bean Soup

This soup is hearty and warming, but has a simple ingredient list. Enjoy.

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)

1. 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.
2. 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.
3. 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)