Black Bean Soup

• 1/4 c. olive oil
• 2 c. chopped white onion
• 2 tbsp. minced garlic
• 1 lb smoked ham hocks, optional
• 1 tsp dried thyme
• 2 tsp dried Mexican oregano
• 2-3 dried anchos, toasted, seeded, coarsely chopped, OR 1-2 chiles in adobo, chopped
• 2 tsp. toasted and ground cumin seed
• 2 tsp. toasted and ground coriander seed
• 1/2 tsp. ground allspice
• 1 lb dried black beans
• 8-10 c. chicken broth or water
• 2 tbsp. sherry vinegar
• 1-2 tsp. salt
• Garnishes: chopped onion, sour cream, shredded cheese, chopped cilantro

1. Heat oil in a 6-qt. pot on medium-high, saute onions and garlic 3-4 minutes until lightly browned. Add ham hocks and herbs.
2. Stir in spices., beans, and 8 c. of broth, combine well and bring to boil, then reduce heat and simmer, uncovered, 2-3 hours, stirring occasionally, until beans are soft.
3. Add vinegar and salt and simmer another 30 minutes, adding more liquid if needed. Remove pork hocks, shred meat, and return meat to soup.
4. Serve garnished with garnishes.

olive oil, white onion, garlic, ham hocks, thyme, oregano, anchos, ground allspice, black beans, chicken broth, sherry vinegar, salt, onion

Taken from www.epicurious.com/recipes/member/views/black-bean-soup-52832361 (may not work)