Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Black beans
1 1/2 lb Slab bacon OR
2 Smoked ham hocks (1 1/2 to
2 lb)
8 c Water
2 ts Celery salt
2 c Chicken/beef broth
1 1/2 tb Olive oil
1 1/2 c Finely chopped seeded
Cored green peppers
1 1/2 c Finely chopped onions
1 1/2 tb Finely minced garlic
1 ts Ground cumin
1 cn (19-oz) tomatos peeled
Diced with juice (about
2 1/2 cups)
1/4 c Red wine vinegar
2 tb Finely chopped fresh
Coriander optional
1 Sieved hard cooked egg

Place beans, bacon or ham hocks, water and celery salt in heavy
kettle. Bring to boil; cover and simmer about 2 1/2 hours or until
beans are thoroughly tender. Remove bacon or ham hocks; set aside.
Drain beans and reserve along with meat and cooking liquid. There
should be about 6 cups of beans and 4 cups of liquid. Add enough
broth to make 6 cups liquid. Combine the beans with liquid in large
bowl. Heat oil in heavy kettle; add peppers, onions, garlic and
cumin. Cook, stirring, until onions are wilted. Add tomatos and
vinegar. Let simmer about 15 minutes. Meanwhile, remove and discard
skin from bacon, or skin and bones from ham hocks. Chop ham; set
aside. Add beam mixture to cooked tomato mixture. Add chopped meat
and coriander. Simmer until thoroughly heated. Serve in soup bowls;
garnish with sieved hard cooked egg, if desired.

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