Black Bean Soup With Lime |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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From Gourmet, January 1995. Ingredients:
1 large ham hock (about 3/4 pound) |
3 quarts water |
1 cup water |
1 lb dried black beans, picked over |
1 red onion, chopped (about 2 cups) |
1 bay leaf |
28 -32 ounces whole canned tomatoes, with juice, chopped |
3/4 teaspoon salt (to taste) |
1 -2 tablespoon fresh lime juice |
lime slice |
Directions:
1. In a 5-quart kettle simmer ham hock in 3 quarts water, covered, 1 hour. Add beans, onion, and bay leaf and simmer, uncovered, 1 hour, or until beans are just tender. Stir in tomatoes with juice, salt, and remaining cup water and simmer soup 45 minutes, or until beans are tender. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
2. Remove ham hock and reserve for another use. Discard bay leaf and stir in lime juice to taste. Divide soup among 8 bowls and garnish with lime slices.
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