The best soups are made from scratch. This tasty, filling entree is great for those 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 the tomatoes and garlic with the remaining onion until coarsely pureed (or the chop mixture fine if a blender is not available). Heat the lard in a saucepan and cook the tomato mixture gently until thickened, about ten minutes. Set aside.
Remove the bone from the beans and pull the meat off in strips. Set meat aside. Scoop two cups of the bean mixture from the kettle and set aside. Puree the remaining bean mixture in a covered blender or force through a food mill.
In the kettle, combine the tomato and bean mixtures, bean puree and ham meat, adding hot water or stock for the 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 the soup. Makes about nine cups.
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