All American Black Bean Soup

• 12 oz. dried black beans
• 1 1/2 to 2 lb. smoked ham hocks
• 2 1/2 qt. water
• 2 tsp. celery salt
• 1 chicken bouillon cube
• 2 Tbsp. corn oil
• 2 c. chopped onion
• 1 1/2 c. diced red or green pepper
• 3 large cloves garlic, minced
• 1 tsp. cumin seed
• 1 (16 oz.) can tomatoes
• 1/8 c. red wine vinegar
• 1/8 c. red wine
• 1/2 c. salsa (mild, medium or hot)
• 1 (8 oz.) can tomato sauce
• 1 c. raw "minute" rice
• ground cayenne pepper to taste
• 1/2 c. instant potato flakes (as thickener)

1. Rinse beans and place in a 6-quart stock pot.
2. Cover with water; bring to a boil and remove from heat.
3. Cover and set aside 1 hour.
4. Drain beans and return to stock pot.
5. Add ham hocks, water, celery salt and bouillon cube.
6. Bring to a boil; cover and simmer 1 1/2 hours until beans are soft.
7. Remove ham hocks, coarsely chop meat and return it to the stock pot.
8. In another pan, saute onion, pepper and garlic in corn oil until limp.
9. Add these to the stock pot.
10. Add cumin seed, tomatoes, wine vinegar, wine, salsa and tomato sauce and simmer 45 minutes, uncovered. Add rice and simmer 15 minutes.
11. Correct seasoning with cayenne pepper, if desired, and if required, add potato flakes as a thickener.
12. Stir well.
13. Makes 10 to 12 servings.
14. Best served the next day to let flavors blend.

black beans, ham hocks, water, celery salt, chicken, corn oil, onion, red, garlic, cumin, tomatoes, red wine vinegar, red wine, salsa, tomato sauce, rice, ground cayenne pepper, potato flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857594 (may not work)