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INGREDIENTS

2 c Onions ; chopped
1 Lime unpeeled and thinly
1/4 ts Cayenne pepper
1 tb Red wine vinegar
1 lb Dried black beans
1/4 c Dry sherry
Shreaded cheddar cheese
GARNISHES
Green Onions ; chopped
1 Ham hock
Diced ham
3 Garlic ; minced
7 c Chicken broth

Servings

INSTRUCTIONS

Rinse and pick over beans. Cover beans by about 4" of water & let stand overnite. (If you use the canned ones, you dont have to do this). In a large pot saute onions and garlic in a splash of broth, sherry or water, until onions are translucent. Drain beans & rinse with clean water. Add beans & broth to onions, bring to boil & add ham hock & cayenne. Partially cover and simmer, stirring occasionally until beans are tender, 2-4 hours (unless you use canned beans, then maybe 15-30 minutes). Remove & cut up ham hock. Remove & puree 1/2 the beans and stir them back in adding vinegar & sherry. Serve hot over rice and pass the garnishes. Warm rye bread is a lovely complement. Recipe By : npm@netcom.com Nancy from San Diego Jan94 MDS@SIMBA.MONENG.MEI.COM (MARK SCHEFFLER) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Caribbean Black Bean Soup

2 c Onions chopped
1  Lime unpeeled and thinly 
1/4 ts Cayenne pepper 
1 tb Red wine vinegar 
1 lb Dried black beans 
1/4 c Dry sherry 
  Shreaded cheddar cheese 
  GARNISHES 
  Green Onions chopped
1  Ham hock 
  Diced ham 
3  Garlic minced
7 c Chicken broth

Rinse and pick over beans. Cover beans by about 4" of water & let stand  overnite.  (If you use the canned ones, you dont have to do this).     In a large pot saute onions and garlic in a splash of broth, sherry or  water, until onions are translucent.     Drain beans & rinse with clean water. Add beans & broth to onions, bring  to boil & add ham hock & cayenne. Partially cover and simmer, stirring  occasionally until beans are tender, 2-4 hours (unless you use canned  beans, then maybe 15-30 minutes).     Remove & cut up ham hock. Remove & puree 1/2 the beans and stir them back  in adding vinegar & sherry. Serve hot over rice and pass the garnishes.     Warm rye bread is a lovely complement.     Recipe By     : npm@netcom.com Nancy from San Diego Jan94    MDS@SIMBA.MONENG.MEI.COM    (MARK SCHEFFLER)    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (436g)
Recipe Makes: 8 Servings

Calories: 281
Calories from Fat: 77 (27%)

Amt Per Serving		% DV

	Total Fat 8.5g	11 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 1.2g
Cholesterol 51.9mg		16 %
Sodium 1620.3mg		56 %
Potassium 717.2mg		19 %
Total Carbohydrate 22.7g		7 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 16.4g
Protein 26.4g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 281

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