Black Bean Soup, Cuban Or Jamaican

• 1 lb. black beans
• 1 (1 lb.) ham hock, cracked
• 2 buds garlic, chopped
• 1/2 tsp. pepper (cayenne)
• 1/4 tsp. ground allspice
• 1 Tbsp. beef stock base or 3 beef bouillon cubes
• 1 lime or lemon, thinly sliced
• 1 pt. sour cream or plain yogurt
• salt to taste
• 2 1/2 qt. water
• 2 ribs celery, chopped
• 2 large onions, chopped
• 1/2 c. sherry
• 1 can tomato sauce (8 oz.)

1. Soak rinsed beans overnight in water.
2. Put beans and soaking water into 5-quart pot.
3. Add ham, celery, garlic, onions, pepper, allspice and beef stock base.
4. Cover and simmer 2 to 3 hours, or until beans are ready to smash.
5. Remove from heat and set aside.

black beans, ham hock, buds garlic, pepper, ground allspice, beef stock base, lime, sour cream, salt, water, celery, onions, sherry, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897280 (may not work)