INGREDIENTS

INSTRUCTIONS

ß The night before making this splendid soup, place the black beans in a
bowl of water and let them soak overnight.
ß Blanch the ham hocks by putting them in a medium saucepan with enough
cold water to cover and bring to the boil. Pour off the water and rinse out
the pan. ß In a 10 inch diameter Dutch oven, or high-sided casserole pot,
heat 1 tablespoon of the olive oil and saute the onions and garlic.
ß Rinse and drain the black beans thoroughly. Pour them into the pot and
place the ham hocks in the center. This allows the bean flavor to be evenly
"en-hocked!"
ß Cover with the water or stock, add the freshly ground black pepper and
stir in the cayenne, 1 tablespoon of the cumin seed, the oregano and bay
leaves. Bring to a boil and simmer for 1 1/2 hours. Now remove the ham
hocks and bay leaves, setting the ham haocks aside in a medium sized bowl
and discarding the bay leaves.
ß Remove 1« cups of beans from the soup, along with 1« cups of the cooking
liquid and puree these in a food processor. Pour this mixture through a
sieve, into a large bowl. With a wooden spoon, push the beans through the
sieve. Pour the puree back into the pot and discard the residue in the
sieve.
ß Chop approximately 1« cups of the lean ham lock meat into very small
chunks and toss them back into the soup.
ß In a hot, small saucepan stir the remaining olive oil with the red
pepper, parsley, the remaining cumin seed and the brown sugar. Mix in the
lemon juice and orange zest and stir into the hot soup. What a fabulous
aroma!
ß Take the soup to the table with the yogurt-cilantro mixture on the side.
Recipe by: Graham Kerr
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 25,
1998

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”