This is my first post to the recipe swap. I figure you can't go wrong with any bean and hambone combo. My husband loves this one.

Hambone and Red Bean Soup

1 ham bone
Meat off of hambone to make 1 1/2 cups diced ham
1 1/2 cups finely diced onion
2 large garlic cloves
1 bay leaf
1 TBSP chili powder
1 1/2 tsp ground cumin seed
1/4 tsp cayenne
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
1 pound red beans, I prefer pinto
4 cups chicken broth
1/2 cup dry Sherry
Shredded or flaked parmigiano
Fresh cilantro, finely chopped (very important to dish)

Soak beans in enough cold water to cover them by 2 inches, overnite. Drain the next AM.

In a heavy kettle cook the diced ham over moderately low heat, stirring occasionally, until it is starting to crisp. Remove ham, leaving fat behind. Add to the fat the onion, the garlic, the bay leaf, the chili powder, the cumin seed, and the cayenne, stirring until the onion is softened. Add the celery, carrot, the beans, broth, hambone and diced ham, and enough water to cover the beans.
Simmer the soup until the beans have softened and thickened the soup, approximately 1 1/2 hours. Stir in the sherry and enough broth or water to thin the soup to desired consistency. To serve, use individual bowls, top with a small amount of Parmesan, and a generous amount of minced fresh cilantro.

The cilantro jumps this up to gourmet status.

12/29/01