Dry Black Bean Soup
|Dry black beans||1 Pound, soaked in water overnight|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, diced|
|Garlic||4 Clove (20 gm), minced|
|Smoked ham hock||1|
|Freshly ground pepper||1 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
|Dry sherry||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Diced avocado||2 Tablespoon (For Garnish)|
|Chopped onion||3 Tablespoon (For Garnish)|
In stockpot, heat the vegetable oil and saute onion and garlic about 5 minutes.
Drain the beans and add them to pot along with the hamhock, water, cumin, oregano, bay leaf, pepper and cayenne pepper.
Bring to a boil and reduce heat.
Cook, uncovered, until beans are tender, about 1-1/2 - 2 hours.
Stir in the salt.
Remove ham hock.
Pull off any remaining meat, shred and return meat to pot.
Stir in the cilantro, sherry and lemon juice.
Simmer another 30 minutes.
When serving, spoon the sour cream on top of each bowl.
Garnish with chop cilantro.