OR 1 pound meaty ham hocks, cut into 2-inch pieces
8 large onions, chopped
8 cloves garlic, minced or pressed
6 large stalks celery (including leaves, if any), chopped
2 pounds (about 5 cups) dried black beans
1/2 teaspoon ground red pepper (cayenne)
4 teaspoons ground cumin
4 large cans (50 oz. each) regular-strength chicken broth
1/4 cup wine vinegar
1 cup dry sherry
Directions
Heat oil in a 12-quart pan over medium-high heat
Add
salt pork, ham, onions, garlic, and celery
Cook, stirring
occasionally, until vegetables are very soft and lightly
browned (about 40 minutes).
Remove any debris from beans
Rinse well, drain, and
add to pan along with red pepper, cumin, and broth
Bring to a boil over high heat; reduce heat, cover, and
simmer until beans mash easily (2-1/2 to 3 hours.) If
using ham hocks, lift out and let cool
Remove meat
from bones, shred and return to broth
Skim fat from
soup and discard.
Blend soup, a little at a time, in a food processor or
blender until smooth
Return soup to pan and heat
until steaming, stirring often
Blend in vinegar and
sherry.
Pass condiments at the table to add to individual serv-
ings
Makes 20 servings.
CONDIMENT SUGGESTIONS: Serve a variety of condi-
ments in separate bowls according to your taste: 1/2
inch thick slices of Polish sausage, hot cooked rice,
thinly sliced radishes, chopped hard-boiled eggs, sweet
pickle spears, diced green, yellow and red bell peppers
and olives.
