Ingredients
1
large ham hock (about 3/4 pound)
3
quarts plus 1 cup water
1
pound dried black beans, picked over
1
red onion, chopped (about 2 cups)
a 28-to 32-ounce can whole tomatoes with juice, chopped
3/4
tsp salt, or to taste
1
to 2 tbsp fresh lime juice
Directions
1.
In a 5-quart kettle simmer ham hock in 3 quarts water, covered, 1 hour. Add beans, onion, and bay leaf and simmer, uncovered, 1 hour, or until beans are just tender. Stir in tomatoes with juice, salt, and remaining cup water and simmer soup 45 minutes, or until beans are tender. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
2.
Remove ham hock and reserve for another use. Discard bay leaf and stir in lime juice to taste. Divide soup among 8 bowls and garnish with lime slices.
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