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 Smoked ham hocks 3 Garlic cloves
3 c Chicken stock 1 ts Cumin
4 Coarsely chopped carrots 1 c Dry sherry
3 Coarsely chopped onions 1 Lime (juice)
3 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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