"This is IT" Cuban Black Bean Soup

OMGOSH!!! :
(serves 8 or more)

1 lb. dried black beans
1 med. sweet* white onion, finely chopped
1 red* sweet bell pepper, finely chopped
3 cloves garlic, minced
1 smoked ham hock (oh, yeah, Baby!!)
1/2 cup EVOO
Kosher* salt and freshly ground black pepper
1/2 t. smoked paprika*
1/3 cup cider vinegar

Garnishes:
Sour cream or plain Greek yogurt*
Chopped green* onions
Roasted red pepper strips*
Lime wedges*

The night before making the soup, place beans in a colander and wash them with cold running water. Pick out any rocks or beans that are broken or shriveled. Put the beans in a large (4 qts. or larger) Dutch oven or sou pot with a lid and cover with enough cold water so that it comes to 1" over the top of the beans. Soak overnight. The next day, drain the water out of the pot and refill with clean cold water. Add enough water so that it comes an inch about the beans. Stir in the chopped onion, pepper, and garlic. Add the ham hock, and stir in the olive oil. Add 2 t. salt (to your taste), and a generous quantity of black pepper. Bring to a boil over high heat. Skim off any white foam, then reduce the heat to low and cover. Check after 2 hours. If the beans seem dry or stewy, add another cup of water. The final consistency should be velvety and thick, and the soup should coat the back of a spoon. (The beans will soften in the first two hours. The goal is to continue cooking the soup until some of the beans break down and create the smooth, thick soup base.) Stir in the vinegar and simmer for an additional 15 mins., uncovered. Serve over rice (optional), and garnish with sour cream, onions, and roasted red pepper with slices of lime on the side. This makes a large pot of soup, but freezes very well.

"Leave inexperience behind, and you will LIVE. Pursue the way of understanding."

Have FUN today!!

Love,

MM