Ybor City Black Bean Soup

Description
For details, hints and serving suggestions, go to The Sneaky Kitchen

Ingredients

 * 8 cups water (or 7 if using 14 oz or 15 oz pkg of beans)
 * 1 lb black beans, dried (about 2½ cups)
 * 2 Ham hocks or 1 Ham end or Ham bone with some meat
 * 2 whole bay leaves
 * 2 med onions, coarsely chopped
 * 2 med green bell peppers, washed and cubed
 * 2 med carrots, scrubbed and scraped
 * 4 garlic cloves, mashed or chopped
 * 1 tsp dried oregano leaves
 * 1½ tsp ground cumin
 * 1½ tsp black pepper, or to taste
 * 1 tbsp olive oil
 * 1 tbsp apple cider vinegar
 * 1 tsp salt or to taste

Directions

 * 1) Pick over and rinse the beans.
 * 2) Cover with half the water and set aside to soak.
 * 3) Place the ham hocks or ham bone in a pressure cooker or in a covered saucepan if you don't have a pressure cooker.
 * 4) Add the rest of the water and the bay leaf. Cook on high pressure for 20 minutes, or in a saucepan, bring to a boil and simmer until meat is nearly tender.
 * 5) Remove from heat. Take out the bay leaves. Skim off the fat, or run broth through a gravy separator.
 * 6) Return the broth to the pan.
 * 7) Add the beans with the water in which they were soaking.
 * 8) Add the onions, green pepper, oregano, cumin, garlic and black pepper.
 * 9) While it is coming to a boil, cut the carrots into 3" long pieces. Slit each one into quarters lengthwise to make skinny three-inch long strips.
 * 10) Add to beans.
 * 11) Cap and bring up to pressure. As soon as it is fully pressurized, turn very low and cook for 20 minutes. In a regular saucepan, bring to a boil. Cover, and simmer until beans are tender.
 * 12) Remove the ham to a plate.
 * 13) Ladle about a third of the beans into a blender or food processor (a hand held blender works well too) with as little liquid and vegetables as possible. Process until creamy.
 * 14) Scrape bean puree back into the pan.
 * 15) Cut the ham from the bones; cut into pieces, including the skin, removing all visible fat. Return the meat to the beans, discarding the bones.
 * 16) Add salt, vinegar and olive oil. Stir to mix. Check seasonings. You may add more salt, black pepper, or even hot pepper sauce if a spicier soup is desired.