Description Edit

Makes 8 servings

Ingredients Edit

Directions Edit

  1. Wash beans; drain.
  2. Place in large saucepan and add cold water to cover; let soak overnight.
  3. Or bring to boil, boil for 1 minute, remove from heat, and let stand 1 hour.
  4. Drain.
  5. Add broth, water, ham hocks, onion, carrots, garlic, hot peppers and salt.
  6. Heat to boiling, reduce heat, cover, and simmer about 3 hours, or until beans are very tender.
  7. Stir occasionally while cooking; adjust seasonings, if necessary.
  8. If more liquid is needed, add boiling broth or water.
  9. When beans are tender, remove ham hocks.
  10. Place about half of soup in blender and puree; return to saucepan.
  11. Stir in sherry.
  12. Ladle soup into bowls and top with mounds of rice.
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