Black Bean Soup (Cuban) Recipe

• 2 c. black beans
• 8 c. cool water
• 3 med. sized onions, minced
• 1/4 c. butter
• 2 bay leaves
• 1 clove garlic, crushed
• 2 tbsp. parsley
• 1 ham hock
• 1/2 teaspoon salt
• Freshly grnd black pepper
• 2/3 c. dry sherry (optional)

1. Place beans in soup kettle with sufficient water to cover entirely.
2. Soak overnight.
3. Drain water off beans and fill kettle with 8 c. cool water.
4. Cook beans on low heat till soft.
5. Saute/fry garlic, onions and parsley in butter and add in to soup kettle along with all remaining ingredients except sherry.
6. Continue cooking over low heat till soft (about 3 hrs).
7. Add in small amount of water if beans become too thick.
8. Remove ham hock from kettle and cut into small pcs.
9. Return to kettle along with sherry.
10. Heat just till warm, adjust seasonings to your taste.
11. Serve warm.
12. An excellent addition to the soup is shredded Cheddar cheese, with a spoonful of lowfat sour cream and minced raw onions, as a garnish.
13. Makes 6-8 servings.

black beans, water, onions, butter, bay leaves, clove garlic, parsley, ham hock, salt, freshly grnd black pepper, sherry

Taken from cookeatshare.com/recipes/black-bean-soup-cuban-55435 (may not work)