Black Bean Soup

• 1 lb black beans
• 2 tablespoons olive oil
• 1/4 lb lean smoke salt pork cut into small cubes (can use bacon)
• 2 cups finely chopped onions
• 1 tablespoon finely minced garlic
• 1 1/2 cup finely diced green peppers
• 8 cups beef broth (I use beef stock)
• 1 bay leaf
• 1 teaspoon oregano
• 1 1/2 lbs smoke pork hocks
• salt and pepper
• 1 or 2 hot, dried red peppers
• 2 tablespoons red wine vinegar

1. 1. Put the beans in a large bowl and add cold water to cover to about 2 inches above the top layer of beans. Soak overnight.
2. 2. Heat oil in a kettle and add salt pork. Cook stirring often, until rendered of fat. Add the onions, garlic, and green pepper. Cook until wilted.
3. 3. Drain the beans and add them. Add the beef stock.
4. 4. Add the bay leaf, oregano, ham hocks, salt and pepper to taste, and red pepper. Bring to a boil. Lower heat to simmer for 2 hours or until beans are quite soft.
5. 5. Remove the ham hocks. Remove the meat and chop finely. Return the meat to the soup. (The original recipe calls for the ham hocks. There is very little useable meat. Other types of smoked pork will add the desired flavor, and will have more useable lean meat to add back to the soup.)
6. 6. Remove the bay leaf. Use an immersion blender to blend the soup, leaving some of the beans whole for texture. Add vinegar.
7. 7. You can serve with cooked rice, chopped onion or scallions, or lime slices.

black beans, olive oil, lean smoke salt pork, onions, garlic, green peppers, beef broth, bay leaf, oregano, pork hocks, salt, red peppers, red wine vinegar

Taken from www.epicurious.com/recipes/member/views/black-bean-soup-51993841 (may not work)