Recipe - Black Bean Soup With Lime

1 lg Ham hock; (about Three fourths pound)
3 qt Plus 1 cup water
1 pound Dried black beans; picked
over
1 Red onion; chopped, (about 2
cups)
1 Bay leaf
1 cn (28to 32oz) whole tomatoes
with juice; chopped
Three fourths teaspoon Salt; or to taste
1 tablespoon Fresh lime juice; (up to 2)

GARNISH
Lime slices

In a 5quart kettle simmer ham hock in 3 quarts water, covered, 1 hour. Add
beans, onion, and bay leaf and simmer, uncovered, 1 hour, or until beans
are just tender. Stir in tomatoes with juice, salt, and remaining cup water
and simmer soup 45 minutes, or until beans are tender. Soup may be made 1
day ahead, cooled completely, and chilled, covered.

Remove ham hock and reserve for another use. Discard bay leaf and stir in
lime juice to taste. Divide soup among 8 bowls and garnish with lime
slices.

Serves 8.

Gourmet January 1995

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 25, 1998