Black Bean Soup

• 1 cup dried black beans, soaked overnight
• 1/2 green bell pepper, or 4-5 fresh New Mexican green chiles, roasted, peeled and chopped (about 1/2 cup)
• 2 Tbsp olive oil
• 1 1/2 large onions, chopped
• 2 garlic cloves, minced
• 3/4 lb ham hock
• 4 cups beef broth
• 1 1/2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/2 bay leaf
• 1/4 cup chopped pickled jalapeno chiles
• 1 Tbsp dry sherry
• salt
• freshly ground black pepper
• diced tomato
• chopped scallions (spring onions)
• sliced hard-cooked (hard-boiled) eggs
• sour cream

Wash the beans and place them in a stockpot along with the bell pepper. Add enough water to cover the beans, and soak them overnight. Drain the beans.

Heat the oil in a heavy skillet, add the onion and garlic, and saute for 3 minutes over medium heat.

Combine the onion mixture, beans and ham hock in a large stockpot and cover them with the broth. Raise the heat to just below boiling, then reduce the heat and simmer for 1 hour.

Add the herbs, jalapenos and sherry, and season with the salt and pepper. Continue to cook for an additional 1 1/2 hours, or until the beans are done.

To thicken the soup, remove about 1/2 cup beans from the pot, mash them, and return them to the pot. Stir well and adjust the seasonings to taste.

To serve, ladle the soup into bowls. Garnish with the tomato, scallions, egg and sour cream and serve immediately.

Makes 4 servings.