Bajan Black Bean Soup

Ingredients

 * 2 1/2 c Dried black beans, soaked-overnight
 * 1 lg Or 2 small ham hocks
 * 3 To 3.5 quarts water
 * 3 tb Olive oil
 * 2 To 3 large onions
 * 4 Cloves garlic
 * 3 sm Fresh green peppers-(jalapeanos if preferred)
 * 8 Berries allspice coarsely-crushed
 * 2 ts Brown sugar (or 1 t of -molasses)
 * 3 tb Tomato paste
 * 3/4 c Creme fraiche or sour cream
 * Salt Grated rind and juice from one lemon

Directions

 * 1) Put the drained beans and hock in a very large pan, cover with the cold water and bring gradually to a boil. Leave to simmer while you prepare the other ingredients.
 * 2) In a frying pan heat the olive oil, then gently fry the onion, garlic and chili with the allspice and lemon rind, stirring occasionally, until the onions are translucent.
 * 3) Add this mixture to the beans and go on simmering for 2 hours, by which time the beans should be tender. At this point add the sugar, lemon juice, and tomato puree. Cook for another 30 minutes. Add salt if necessary.
 * 4) Remove the hock, and pick off any meat. If you would like a smooth soup, as mine (the author) was, process the mixture in batches and return with the meat to the pan.
 * 5) Otherwise, for a rougher texture crush with a potato masher. If the mixture seems too thick at this stage, add more water and bring back to the boil for a minute or two.