1 lb (450 g) dried black beans
1 Tbs (15 ml) Salt
2 to 4 cups (500 ml to 1 L) chicken broth (fresh or canned)
2 Tbs (30 ml) olive oil
1 cup (250 ml) finely chopped onion
2 tsp (10 ml) finely chopped garlic
8 oz (250 g) finely chopped lean, cooked ham (about 2 cups, 500 ml)
1 large, firm, ripe tomato, peeled, seeded, and finely chopped (or 1/2 cup,
125
ml, chopped drained canned tomatoes)
2 Tbs malt or balsamic vinegar
1/2 tsp (2.5 ml) ground cumin
Salt and freshly ground black pepper to taste
Instructions:
Rinse and pick over the beans until they are clean and free of debris. Put
them
in a large pot and add enough water to cover by at least 2 inches (5 cm). Add
the salt and bring to a boil over high heat. Reduce heat and simmer partially
covered for 2 to 3 hours, or until the beans are tender. Drain the beans in a
large colander or sieve set over a bowl to collect the cooking liquid. Set the
beans aside to cool. Add enough chicken broth to the bean-cooking liquid to
make 6 cups (1.5 L). When the beans have cooled, remove approximately 1/4 of
the beans and set aside. Combine the remaining beans, one cup at a time, with
one cup of the liquid at a time in an electric blender, and blend at high
speed
until the beans are broken up, but not completely smooth. You may press the
beans through a fine meshed sieve if you do not have an electric blender. In a
large pot heat the olive oil until it shimmers and add the onions and garlic.
Cook for 5 minutes, stirring frequently, until they are soft and transparent
but not brown. Stir in the ham, tomatoes, vinegar, cumin, and a few grindings
of black pepper. Bring this mixture to a boil and cook for 5 minutes. Add the
bean puree and the reserved whole beans and simmer over low heat for 15
minutes, until heated through. Taste and adjust the seasoning. Serves 6 to 8.
