*  Exported from  MasterCook  *

                            Black Bean Soup #3

Recipe By     :
Serving Size  : 20   Preparation Time :0:00
Categories    : Soups                            Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Olive oil
     1/2   lb           Salt pork -- diced
   1       lb           Ham hocks -- 2" pcs.
   8       lg           Onions -- chopped
   6       cl           Garlic -- minced
   6                    Celery ribs -- chopped
   2       lb           Black beans
     1/2   ts           Cayenne pepper
   4       ts           Ground cumin
   4       lg           Cans chicken broth
     1/4   c            Wine vinegar
   1       c            Dry sherry
                        Condiments

  Heat oil in a 10 to 12 qt pan over medium heat. Add salt pork, ham,
  onion, garlic, celery. Cook, stirring occasionally, until
  vegetables are very soft and lightly browned, about 40 minutes.

  Rinse and sort beans, drain, and add to pan along with red pepper,
  cumin, and broth. Bring to a boil over high heat; reduce heat,
  cover, and simmer until bean mash easily, 2 to 3 hours. If using
  ham hocks, remove & cool. Shred meat & return to pan--discard skin
  & bones. Skim and discard fat from soup.

  Whirl soup, a portion at a time, in blender or food processor until
  smooth. Stop here if serving next day. Cover and refrigerate.

  Return soup to pot and heat to steaming, stirring often. Blend in
  vinegar and sherry.

  Pass condiments at table to add to individual servings.

  Condiments:

  Arrange in separate bowls: 3 lb warm kielbasa, cut into 1/2"
  slices; 6 cups hot cooked rice; 8 hard boiled eggs chopped; 2 cups
  small sweet pickle spears, and 2 cups diced bell pepper.


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