Black Bean Soup

This is a recipe for black bean soup taken from an old newspaper clipping.


  • 1 pound dried black beans
  • 2 tablespoons olive oil
  • 1/2 cup cubed (1/4 inch) salt pork
  • 2 smoked ham hocks
  • 2 cups choppen onion
  • 3 cloves garlic, minced
  • 7 cups clear fat-free chicken broth
  • Salt and black pepper to taste
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon red wine vinegar
  • 1/4 cup dry sherry
  • Hot cooked rice
  • Garnishes: chopped onion; 1 lime, unpeeled and thinly sliced; diced ham

- Rinse beans well and pick over.
- Pour enough cold water over the beans to cover them by about 4 inches
- Let stand overnight.
- In a large saucepot, heat the oil; add the salt pork, ham hocks, onion and garlic.
- Cook gently, stirring often, until onions are translucent and salt pork fat has been rendered.
- Drain the beans, discarding the soaking water; rinse with fresh water.
- Add the beans and broth to the onions and salt pork; bring to a boil.
- Add the salt, black pepper and cayenne.
- Partially cover and simmer, stirring occasionally, until beans are tender -- 2 to 4 hours.
- Remove the ham hocks and use as desired.
- Remove about half the beans and puree; stir back into the sauce pot with the vinegar and sherry.
- Serve piping hot with rice and pass a tray of small bowls holding the garnishes.
- Serves 6.