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CATEGORY CUISINE TAG YIELD
Grains, Meats Soups 6 Servings

INGREDIENTS

1 lb Dried black beans
2 Smoked ham hocks
3 c Chicken stock
4 Coarsely chopped carrots
3 Coarsely chopped onions
3 Coarsely chopped celery
1 T Chopped jalepeno pepper
3 Garlic cloves
1 t Cumin
1 c Dry sherry
1 Lime, juice

INSTRUCTIONS

To soak beans quickly, cover them with generous amount of water,  cover
pot, bring water to boil and boil 2 minutes. Remove cover and  allow
beans to sit in the liquid for one hour. Drain. In hot oil (1-2  Tb.),
saute carrots, onions, celery, and garlic until onions are  golden. Add
cumin and jalepenos. When beans are ready to cook, add  ham hocks to
beans along with sauted vegetables, and chicken broth  and enough water
to cover. Cook for 1 1/2 to 2 hours, or until  tender. Drain the bean
mixture and reserve cooking liquid. Puree  beans and vegetables.  Add
sherry and lime juice and enough of the  reserved liquid to make a
thick soup. Can be served with chopped  corriander or sour cream or
lemon slice.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 253
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 3.6mg
Sodium: 411.7mg
Potassium: 767.9mg
Carbohydrates: 37.9g
Fiber: 9.6g
Sugar: 7.6g
Protein: 11.3g


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