Title: Black Bean Soup Enchantment Resort
Categories: None
Yield: 1 Servings

1 lb Dried black beans, picked
-over and rinsed
1/2 lb Bacon, chopped (delete for
-less fat)
2 md Onions, chopped (about 1 1/2
-cups)
3 Garlic cloves, minced
1/4 c Olive oil
12 c Low-salt chicken broth
3 Smoked ham hock pieces
-(about 2 lbs)
1 tb Ground cumin
1/8 ts Cayenne
2 ts Freshly ground black pepper
1 1/2 tb Chopped fresh parsley leaves
1 1/2 tb Chopped fresh coriander
2 ts Dried oregano, crumbled
1 Bay leaf
1/4 c Finely chopped red bell
-pepper
1/4 c Finely chopped seeded green
-Anaheim chilies
2 tb Dry Sherry plus additional
-to taste if desired
2 ts Firmly packed light brown
-sugar
2 ts Fresh lemon juice

In a large bowl soak beans in water to cover by 2 inches overnight or
quick-soak and drain. In large heavy kettle cook bacon (if used), onions,
and garlic in oil over low heat, stirring, until softened and add broth,
beans, ham hock, spices, and herbs. Bring mixture to a boil. Reduce heat
and simmer mixture until beans are tender, about 2 hours. Transfer ham
hocks with a slotted spoon to a cutting board. Discard fat and bones and
chop meat. Return meat to kettle and add bell pepper, chilies, 2
tablespoons Sherry, sugar, and lemon juice. Simmer soup, stirring
occasionally, 30 minutes. Discard bay leaf. Just before serving, stir in
additional Sherry (if using) and salt and pepper to taste. Serve soup with
a dollop of sour cream and a splash of sherry.

Posted to EAT-L Digest 10 November 96

Date: Mon, 11 Nov 1996 07:19:02 -0600

From: Corbin