Ingredients

serves 6 to 8. serving size: 1 cup.

　　1 pound dried black beans

　　3 quarts chicken stock (or vegetable stock if preferred, or water)

　　1 1/2 medium onions, chopped

　　1 garlic clove, chopped

　　1 ham hock (optional)

　　1/4 teaspoon salt

　　1/4 teaspoon pepper

　　One 8-ounce container sour cream

　　

Step 1

Examine the beans, removing any debris, then wash. Soak overnight in cold water to cover.

　　

Step 2

Drain the beans. In a soup kettle or pot put 1 quart of stock, the beans, onions, garlic, ham hock if desired, salt, and pepper.

　　

Step 3

Bring to a boil, then turn the heat down and simmer for about 2 hours, until the beans are very soft and the ham hock, if using, is tender.

　　

Step 4

Remove the skin and bones from the ham hock and place the hock in a blender with 2 to 3 cups of beans. Blend until smooth. Repeat until all the beans are pureed.

　　

Step 5

Return the bean puree to the kettle and simmer for 5 minutes over low heat. Thin with stock or water if necessary.

　　

Step 6

Serve hot, with a dollop of sour cream atop the soup in each bowl. Reheat as a snack anytime.

　　Great Food, All Day Long