Unadulterated Black Bean Soup

Directions

Pick over beans, cover with cold water and bring to boil for 2 minutes.

Remove from heat and let stand at least 1 hour. (Or soak beans overnight, changing water several times.) Drain beans and place in a large pot.

Rinse the ham hocks.

Peel and quarter the onions.

Bury hocks and onions in the beans. Add 7 to 8 cups water and bring to a boil.

Turn the heat down and simmer 1½ to 2 hours.

Be sure the beans are soft.

Remove the hocks or bone and strip any meat from them.

Add the meat to the soup and purée in batches in a blender.

(Note: A food processor sometimes leaks with this much liquid.)

Put the puréed soup in a clean pot; warm, adding the seasonings and wine, if using.

Serve with a dollop of sour cream and finely minced chives.