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Caribbean Black Bean Soup

1 lb dried black beans
1 ham hock
2 c chopped onion
3 cloves garlic, minced
7 c chicken broth
1/4 tsp cayenne pepper
1 T red wine vinegar
1/4 c dry sherry

chopped green onions
1 lime, unpeeled and thinly sliced
diced ham
shredded cheddar

Rinse and pick over beans. Cover beans by about 4" of water and let
stand overnite.

In a large pot saute onions and garlic in a splash of broth, sherry
or water, until onions are translucent.

Drain beans and rinse with clean water. Add beans and broth to onions,
bring to boil and add ham hock and cayenne. Partially cover and simmer,
stirring occasionally until beans are tender, 2-4 hours (unless
you use canned beans, then maybe 15-30 minutes).

Remove and cut up ham hock. Remove and puree 1/2 the beans and stir
them back in adding vinegar and sherry. Serve hot over rice and pass
the garnishes.

Warm rye bread is a lovely complement.

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