Black Bean Soup with Jalapenos

• 8 each jalapeno pepper stems and seeds removed, chopped
• 1 tablespoon red chili peppers crushed
• 2 cups black beans
• 2 tablespoons bacon drippings
• 2 medium onions chopped
• 4 cloves garlic peeled and minced
• 1 large ham hock
• 1 cup tomatoes chopped
• 2 teaspoons cumin ground
• 1 teaspoon epazote
• 1 teaspoon coriander ground
• 1/4 teaspoon cloves ground
• 1 tablespoon red wine vinegar
• 3 tablespoons tequila

1. Cover the beans with water and soak them overnight.
2. Saute onion and garlic in bacon fat until soft.
3. Combine all ingredients, except tequila and sour cream, in large pot and bring to a boil.
4. Reduce heat and simmer for 2 to 3 hours or until beans are soft.
5. Remove ham hock and shred meat.
6. Divide soup in half, puree half of it and add back to the remaining soup.
7. Add shredded meat and simmer for 15 minutes or until thickened to desired consistency.
8. Remove from heat, stir in tequila, garnish with sour cream, and serve.

jalapeno pepper, red chili peppers, black beans, bacon, onions, garlic, ham hock, tomatoes, cumin ground, epazote, coriander ground, cloves ground, red wine vinegar, tequila

Taken from recipeland.com/recipe/v/black-bean-soup-jalapenos-41426 (may not work)