CUBAN BLACK BEAN SOUP

This recipe is a combination of two different Frugal Gourmet recipes.  One from his first book, the other from his book "Our Immigrant Ancestors".  Turned out really well after a couple of modifications.

ingredients:
1 lb Black Beans
1 lb Thick sliced Bacon, chopped into 1/4" pieces
1 large Yellow Onion, finely chopped
2 ribs Celery, chopped
3 cloves Garlic, minced
1 49 oz can Chicken Broth
2 Bay Leaves
1 Ham Hock
1 tsp Cumin
1 tsp Tabasco
1/2 tsp Chili Pwd
1/4 tsp Pepper
1/4 tsp Basil
1/4 tsp Thyme
1 Tbls Red Wine Vinegar



Step A:  Soak one pound of black beans in one gallon of water overnight.  Rinse, then simmer in 1 gal water for 5 hours.  Drain.
                                                          OR
Open 6 - 15oz cans of Black Beans

Step 2:  In a large Dutch oven, cook bacon over med heat until well browned.  Drain, reserving 3 Tbls  of drippings.  Saute Celery in drippings for 3 mins, then add onions and saute until onions are soft and clear.  Add bacon, beans and remaining  ingredients to pot.  Simmer for 1 hour.  Discard Ham Hock and Bay leaves.  Remove 1 cup of beans from soup, smash with a fork, and stir back in to thicken.  Cook 10 mins more, then serve....

Enjoy!