Dians Black Bean Soup

• 1 pound dry black beans
• 1 tablespoon vegetable oil
• 2 cups chopped onions
• 1 cup finely chopped carrots
• 1 cup finely chopped celery
• 2 tablespoons minced garlic
• 2 teaspoons cumin
• 1/41/2 teaspoon red pepper flakes
• 1 pound smoked ham hocks
• Two 14 1/2-ounce cans chicken broth
• 4 cups water
• 1/4 teaspoon dried thyme
• One 14 1/2-ounce can Del Monte Mexican tomatoes
• 1 1/2 teaspoons salt
• Sour cream
• Chopped green onions
• Finely chopped crisp bacon

1. Place the beans in a large pot and add water to cover by 2 inches.
2. Soak the beans overnight.
3. Drain the soaking liquid from the beans.
4. Heat the oil in a Dutch oven over medium heat and add the onions, carrots, and celery; cook, stirring occasionally, until tender.
5. Add the garlic, cumin, and pepper flakes, and cook for 30 seconds longer.
6. Add the ham hocks, then stir in the beans, chicken broth, water, and thyme.
7. Bring to a boil, reduce the heat, cover, and simmer for 1 hour.
8. Stir in the tomatoes with their liquid, and the salt.
9. Simmer, covered, until the beans are very tender, 1 to 2 hours longer.
10. Remove the ham hock and cut the meat from the bones.
11. Discard the skin and bones and return the meat to the pot.
12. With a potato masher, mash some of the solids in the soup to thicken the broth.
13. Ladle the soup into bowls and serve with a dollop of sour cream on top.
14. Sprinkle with onions and bacon.

black beans, vegetable oil, onions, carrots, celery, garlic, cumin, red pepper, ham hocks, chicken broth, water, thyme, del monte, salt, sour cream, green onions, crisp bacon

Taken from www.epicurious.com/recipes/food/views/dian-s-black-bean-soup-385091 (may not work)