INGREDIENTS

INSTRUCTIONS

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 <corbin@MISSLINK.NET>

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”