BLACK BEAN SOUP WITH JALAPENOS

2 cups black beans, sorted, rinsed
water (to soak beans)
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons bacon fat or vegetable oil
6 to 8 cups water
1 large ham hock
8 medium jalapeno chiles, stems removed, minced
1 cup chopped canned tomatoes
1 tablespoon dried crushed red chile, with seeds, to taste
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 teaspoon ground epazote (optional)
1 teaspoon ground coriander
1/4 teaspoon ground cloves
3 tablespoons tequila (optional)
sour cream (for garnish)

Cover the beans with water and soak overnight.

Saute the onion and garlic in the bacon fat until soft.

Combine the remaining ingredients, except the tequila and sour cream, in a large pot and bring to a boil. Reduce the heat and simmer for 2 to 3 hours or until the beans are soft.

Remove the ham hock and shred the meat.

Divide the soup in half, puree half of it and add back to the remaining soup. Add the shredded meat and simmer for 15 minutes or until thickened to the desired consistency.

Remove from the heat, stir in the tequila, garnish with the sour cream, and serve.

Serving Suggestions:
Serve as a lunch entree with warmed flour tortillas and a citrus salad.

NOTES: Heat Scale: 7

Servings: 8
Source: The Whole Chile Pepper Book by Dave DeWitt & Nancy Gerlach