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4 servings
suggest servings
| 1/2 | cup | vegetable oil | olive |
| 1/2 | pound | salt pork | diced |
| 1 | pound | ham hock | |
| 8 | large | onions | chopped |
| 6 | each | garlic cloves | |
| 6 | each | celery stalks | chopped |
| 2 | pounds | beans | black |
| 1/2 | teaspoon | black pepper | cayenne |
| 4 | teaspoons | cumin | ground |
| 4 | cans | chicken broth | |
| 1/4 | cup | vinegar | wine |
| 1 | cup | sherry | dry |
Heat oil in a 10 to 12 quart pan over med. heat. Add salt pork, ham, onion, garlic, celery.
Cook, stirring occasionally, until vegs. are very soft and lightly browned.
Rinse and sort beans, drain, and add to pan along with red pepper, cumin and broth.
Bring to a boil over high heat; reduce heat, cover and simmer until bean mash easily--2 to 3 hrs.
Shred meat andamp; return to pan--discard skin andamp; bones.
Skim and discard fat from soup.
Whirl soup, a portion at a time, in blender or food processor until smooth.
Stop here if serving next day.
Cover and refrigerate.
Return soup to pot and heat to steaming, stirring often.
Blend in vinegar and sherry.
Pass condiments at table to add to individual servings.
| % Daily Value* | |
| Total Fat 92.0g | 142% |
| Saturated Fat 26.0g | 131% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 3349mg | 140% |
| Total Carbohydrate 89.0g | 30% |
| Dietary Fiber 19.0g | 76% |
| Sugars 18.0g | |
| Protein 47.0g | 95% |
| Vitamin A | 8% | Vitamin C | 56% | |
| Calcium | 29% | Iron | 46% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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