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Caribbean Black Bean Soup
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Rinse and pick over beans. Cover beans by about 4" of water and let stand overnite. In a large pot saute onions and garlic in a splash of broth, sherry or water, until onions are translucent. Drain beans and rinse with clean water. Add beans and broth to onions, bring to boil and add ham hock and 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 and cut up ham hock. Remove and puree 1/2 the beans and stir them back in adding vinegar and sherry. Serve hot over rice and pass the garnishes. Warm rye bread is a lovely complement.
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