| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | lg | Ham hock; (about 3/4 pound) |
| 3 | qt | Plus 1 cup water |
| 1 | lb | Dried black beans; picked over |
| 1 | Red onion; chopped, (about 2 cups) | |
| 1 | Bay leaf | |
| 1 | cn | (28-to 32-oz) whole tomatoes with juice; chopped |
| 3/4 | ts | Salt; or to taste |
| 1 | tb | Fresh lime juice; (up to 2) |
| Lime slices |
INSTRUCTIONS
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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