Ingredients
- 1 * 1 or 2 meaty smoked ham hocks (about 1-1/2 pounds)
- * Good-tasting extra-virgin olive oil
- 3 * 3 whole cloves
- 2 * 2 medium to large onions, chopped into 1/2-inch dice
- 1 * 1 small to medium green bell pepper, cut into 1/2-inch pieces
- 1 * 1 small to medium red bell pepper, cut into 1/2-inch pieces
- 2 * 2 teaspoons kosher salt
- 2 * 2 14-ounce cans chicken or vegetable broth
- 6 * 6 large garlic cloves, coarsely chopped
- 3 * 3 bay leaves, broken
- 2 * 2 teaspoons ground cumin
- 1-1/2 * 1-1/2 teaspoons dried oregano
- 3/4 to 1 * 3/4 to 1 teaspoon freshly ground black pepper
- 3 * 3 generous tablespoons tomato paste
- Three * Three 15-ounce cans black beans, drained and rinsed
- 3 * 3 limes, halved or about 1/2 cup sherry, wine, cider, or palm vinegar
Preparation
Step 1
* 1 or 2 meaty smoked ham hocks (about 1-1/2 pounds)
* Good-tasting extra-virgin olive oil
* 3 whole cloves
* 2 medium to large onions, chopped into 1/2-inch dice
* 1 small to medium green bell pepper, cut into 1/2-inch pieces
* 1 small to medium red bell pepper, cut into 1/2-inch pieces
* 2 teaspoons kosher salt
* 2 14-ounce cans chicken or vegetable broth
* 6 large garlic cloves, coarsely chopped
* 3 bay leaves, broken
* 2 teaspoons ground cumin
* 1-1/2 teaspoons dried oregano
* 3/4 to 1 teaspoon freshly ground black pepper
* 3 generous tablespoons tomato paste
* Three 15-ounce cans black beans, drained and rinsed
* 3 limes, halved or about 1/2 cup sherry, wine, cider, or palm vinegar
Garnishes:
* 1 cup chopped mild onion
* 1/2 cup chopped fresh coriander leaves
* Hot sauce
1. Trim the meat away from the ham hock bone, cutting it into small pieces. Don't be too fussy; leaving some on the bone is fine. Film the bottom of a 10-quart stock pot with olive oil and heat over medium-high heat. Stir in the meat, bone, cloves, onions, bell peppers, and salt. Sauté for 8 minutes, stirring occasionally, or until the vegetables are sizzling and there's a brown glaze on the bottom of the pan (the vegetables need not brown, and take care not to let that glaze blacken).
2. Add a little of the broth along with the garlic, bay leaves, cumin, oregano, black pepper, and tomato paste. With a wooden spatula, scrape up the glaze as you simmer the mix on medium-high heat for 3 minutes. Then add the beans and the remaining broth. Adjust the heat so the soup bubbles gently. Cover the pot tightly, and cook for 20 minutes.
3. Stir in the juice from 2-1/2 limes or 1/3 cup of the vinegar. Taste the soup for seasoning. Adjust salt, pepper, and lime juice or vinegar to taste.
Ladle the soup into bowls, topping each serving with a heaping tablespoon of chopped onion and a little fresh coriander. Have the hot sauce on the table.