Recipe - Caribbean Black Bean Soup

1 pound Dried black beans
1 Ham hock
2 cup Chopped onion
3 Cloves garlic; minced
7 cup Chicken broth
One fourth teaspoon Cayenne pepper
1 tablespoon Red wine vinegar
One fourth cup Dry sherry

GARNISHES
Chopped green onions
1 Lime unpeeled and thinly
cut or sliced up
Diced ham
Shreaded cheddar cheese

Rinse and pick over beans. Cover beans by about 4" of water & let stand
overnite. (If you use the canned ones, you don't have to do this).

In a large pot saute onions and garlic in a splash of broth, sherry or
water, until onions are translucent.

Drain beans & rinse with clean water. Add beans & broth to onions, bring
to boil & add ham hock & cayenne. Partially cover and simmer, stirring
occasionally until beans are tender, 24 hours (unless you use canned
beans, then maybe 1530 minutes).

Remove & cut up ham hock. Remove & puree One half the beans and stir them back
in adding vinegar & sherry. Serve hot over rice and pass the garnishes.

Warm rye bread is a lovely complement.

Recipe By : npm@netcom.com Nancy from San Diego Jan94

MDS@SIMBA.MONENG.MEI.COM

(MARK SCHEFFLER)

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