GARNISH
In a 5-quart 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 recipelu-digest by Sandy <sandysno@pctech.net> on Feb 25, 1998
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