Ingredients

Serves 8

　　1 large ham hock (about 3/4 pound)

　　3 quarts plus 1 cup water

　　1 pound dried black beans, picked over

　　1 red onion, chopped (about 2 cups)

　　1 bay leaf

　　a 28-to 32-ounce can whole tomatoes with juice, chopped

　　3/4 teaspoon salt, or to taste

　　1 to 2 tablespoons fresh lime juice

　　

Garnish:

lime slices

　　

Step 1

In a 5-quart kettle simmer ham hock in 3 quarts water, covered, 1 hour. Add beans, onion, and bay leaf and simmer, uncovered, 1 hour, or until beans are just tender. Stir in tomatoes with juice, salt, and remaining cup water and simmer soup 45 minutes, or until beans are tender. Soup may be made 1 day ahead, cooled completely, and chilled, covered.

　　

Step 2

Remove ham hock and reserve for another use. Discard bay leaf and stir in lime juice to taste. Divide soup among 8 bowls and garnish with lime slices.