Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb dried black beans 1 tb chopped jalepeno pepper
2 ea smoked ham hocks 3 ea garlic cloves
3 c chicken stock 1 ts cumin
4 ea coarsely chopped carrots 1 c dry sherry
3 ea coarsely chopped onions 1 ea lime (juice)
3 ea coarsely chopped celery

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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