Black Bean Soup with Lime
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Ingredients
| 1 | lg. (3/4 lb.) ham hock | | 3 qt. | water | | 1 cup | water | | 1 lb. | dried black beans, picked over | | 1 | red onion, chopped | | 1 | bay leaf | | 1 can (1-3/4 lb.) | whole tomatoes, juice included, chopped | | 3/4 tsp. | salt, or | | to taste | | 1 to 2 tbsp. | fresh lime juice | | Lime slices, for garnish |
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Instructions
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. 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.
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