Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried black beans
2 Smoked ham hocks
3 c Chicken stock
4 Coarsely chopped carrots
3 Coarsely chopped onions
3 Coarsely chopped celery
1 tb Chopped jalepeno pepper
3 Garlic cloves
1 ts Cumin
1 c Dry sherry
1 Lime (juice)

To soak beans quickly, cover them with generous amount of water,
cover pot, bring water to boil and boil 2 minutes. Remove cover and
allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2
Tb.), saute carrots, onions, celery, and garlic until onions are
golden. Add cumin and jalepenos. When beans are ready to cook, add
ham hocks to beans along with sauted vegetables, and chicken broth
and enough water to cover. Cook for 1 1/2 to 2 hours, or until
tender. Drain the bean mixture and reserve cooking liquid. Puree
beans and vegetables. Add sherry and lime juice and enough of the
reserved liquid to make a thick soup. Can be served with chopped
corriander or sour cream or lemon slice.

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