Mexican Bean Soup

One of many variations of bean soup. Great for a hearty meal on cold winter nights.

1 pound pinto, Mexican pink or black beans
2 quarts cold water
1 ham bone
2 onions, chopped coarse
2 cloves garlic
Hot water or stock
1 1/2 - 2 teaspoons salt
1 cup peeled, chopped tomatoes
2 tablespoons lard, bacon drippings or oil
Sour Cream
Chopped cilantro
Lime quarters

Rinse and pick over the beans. In a large kettle, bring to a boil the beans, cold water, ham bone, half the onions, and 1 clove garlic. Cover and simmer until beans are tender, about 2-2 1/2 hours. Add hot water as needed to keep mixture soupy. Season with salt the last hour of simmer.

In a blender, whirl tomatoes and garlic with remaining onion until coarsely pureed (or chop mixture fine if blender not available). Heat lard in a saucepan and cook tomato mixture gently until thickened, about ten minutes. Set aside.

Remove bone from beans and pull meat off in strips. Set meat aside. Scoop two cups of bean mixture from kettle and set aside. Puree remaining bean mixture in a covered blender or force through a food mill.

In the kettle, combine tomato and bean mixtures, bean puree and ham meat, adding hot water or stock for desired consistency. Heat about thirty minutes to blend flavors. Taste and correct seasoning if necessary.

Top servings with sour cream and a light sprinkle of cilantro. Pass lime quarters to squeeze over soup. Makes about nine cups.

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