Loi Palmer, January 2006 MMCW
2 tablespoons of olive oil, 1 large chopped onion, 4 minced garlic cloves, 6 cans of drained black beans, 1 can Rotel tomatoes, 1 inch thick slice of Tavern ham cut into cubes, salt and pepper to taste, 2 tablespoons Frank’s Red Hot Original Hot Sauce, 1/4 cup lime juice, 2 (14 1/2 oz) cans chicken broth.
Saute’ onions and garlic in the olive oil until the onions are clear. Remove from heat. Add the can of Rotel tomatoes and two cans of black beans. Puree. Add the other four cans of black beans along with the remaining ingredients and puree mixture into a crockpot. Cook on low setting for 6 hours. If cooking on top of the stove, simmer for two hours, stirring every thirty minutes to blend the flavors. Serves 12.
Serve with sour cream, cilantro, chopped green onions, and crusty bread. This soup tastes even better the second day.