Recipe: La Casa Del Zorro Black Bean Soup


4 cups dried black beans
1 gal water
1 ham hock
1 onion chopped
2 celery stalks diced
2 tablespoons oil
1 tablespoon cumin powder
1 tablespoon oregano
1 teaspoon chili powder
  Seasoning salt to taste
8 ounces sour cream
1 bn chives chopped
  Dry sherry (optional)


Step 1 Wash, sort and soak beans overnight. Drain. Boil beans in 1 gallon water with ham hock until beans are tender, about 2 hours.
Step 2 In medium pan, saute the onion and celery in the oil. Add cumin powder, oregano, chili powder and seasoning salt. Add mixture to beans.
Step 3 Take out ham hock. Remove meat from bone. Dice meat and return to soup. Garnish each serving with 1 tablespoon sour cream, fresh chives and 2 tablespoons dry sherry if desired.
Step 4 This recipe yields 12 servings.