Recipe information
Yield
Makes about 8 cups, serving 4 as a main course
Ingredients
2 1/2 cups dried black beans (about 1 pound), picked over
A 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 teaspoon ground cumin
6 cups water
2 cups chicken broth
1 tablespoon red-wine vinegar
1/2 teaspoon sugar
1 small red onion, chopped fine
Preparation
Step 1
In a 4-quart saucepan simmer beans, ham hock, yellow onion, garlic, cumin, water, and broth, partially covered, until beans are tender, about 1 hour. (Old 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.
Step 2
Transfer 1 1/2 cups each beans and cooking liquid to a blender and let cool slightly. Purée mixture (use caution when blending hot liquids) and return to pan. Stir in ham, vinegar, sugar, and salt and pepper to taste and heat until hot.
Step 3
Serve soup sprinkled with red onion.
Nutrition Per Serving
Each serving about 527 calories and 9 grams fat (15% calories from fat).
#### Nutritional analysis provided by Gourmet
