Black Bean Soup

• 1/2 cup vegetable oil olive
• 1/2 pound salt pork diced
• 1 pound ham hock
• 8 large onions chopped
• 6 each garlic cloves
• 6 each celery stalks chopped
• 2 pounds beans black
• 1/2 teaspoon black pepper cayenne
• 4 teaspoons cumin ground
• 4 cans chicken broth
• 1/4 cup vinegar wine
• 1 cup sherry dry

1. Heat oil in a 10 to 12 quart pan over medium heat.
2. Add salt pork, ham, onion, garlic, celery.
3. Cook, stirring occasionally, until vegs.
4. are very soft and lightly browned.
5. Rinse and sort beans, drain, and add to pan along with red pepper, cumin and broth.
6. Bring to a boil over high heat; reduce heat, cover and simmer until bean mash easily--2 to 3 hrs.
7. Shred meat andamp; return to pan--discard skin andamp; bones.
8. Skim and discard fat from soup.
9. Whirl soup, a portion at a time, in blender or food processor until smooth.
10. Stop here if serving next day.
11. Cover and refrigerate.
12. Return soup to pot and heat to steaming, stirring often.
13. Blend in vinegar and sherry.
14. Pass condiments at table to add to individual servings.

vegetable oil olive, salt, ham hock, onions, garlic, celery, beans black, black pepper, cumin ground, chicken broth, vinegar wine, sherry dry

Taken from recipeland.com/recipe/v/black-bean-soup-40546 (may not work)