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Black Bean Soup
1 lb. black beans
3/4 lb. smoked boneless ham hocks
8 c. water
salt, to taste
2 c. beef or chicken broth (I prefer beef)
1 1/2 Tbsp. olive oil
1 1/2 c. green bell peppers, finely chopped, seeded, and cored
1 1/2 c. onions, finely chopped
1 Tbsp garlic, finely minced
1 tsp ground cumin
1 c. tomatoes, peeled, seeded, and diced.
1/4 c. red wine vinegar
2 Tbsp. coriander, finely chopped [optional]
dry sherry wine, to taste
Put the beans, ham hocks, water and salt in a kettle, and bring to a boil. Cover and let simmer 2 hours, or until beans are thoroughly tender. Remove the ham hocks and set aside. Drain the beans, and reserve both them and the cooking liquid. There should be about 6 cups of beans and 4 cups of liquid. Add enough broth to the liquid to make 6 cups. Put the beans in the container of a food processor or blender, and blend as thoroughly as possible. Add a little of the liquid and continue blending. Combine the puréed beans and remaining liquid in a large bowl. Heat the oil in a heavy kettle, and add the peppers, onions, garlic and cumin. Cook, stirring, until the onions are wilted. Add the tomatoes and the vinegar. Let simmer about 15 minutes. Meanwhile cut up ham hocks. Add the puréed bean mixture to the cooked tomato mixture. Add the chopped ham and coriander. Serve in hot soup bowls with a tablespoon or so of sherry (if desired) in each serving. Makes 12 cups.
Soup and fish explain half the emotions of human life.
~Sydney Smith
The cashew is part of a fruit that grows in tropical regions called 'a cashew apple'. After harvesting, the cashew apple keeps for only 24 hours before the soft fruit deteriorates. The cashew apple is not commercially important since it spoils quickly, but local people love the fruit. To harvest the nut, the ripe apple is allowed to fall to the ground where natives easily gather it. The apple and nut are separated.
