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Yield: Makes 8 servings

• 2 cups dry pinto beans or black beans
• 1 1/2 quarts chicken broth or ham broth
• 1 quart water
• 1 1/2 pounds smoked ham hocks or leftover ham bone with bits of meat
• 1 cup chopped onion
• 2 cups sliced carrots
• 4 cloves garlic, crushed
• Hot peppers to taste (optional)
• Salt to taste (optional)
• 1/4 cup dry sherry
• 4 cups hot cooked rice

Wash beans; drain. Place in large saucepan and add cold water to cover; let soak overnight. Or bring to boil, boil for 1 minute, remove from heat, and let stand 1 hour. Drain. Add broth, water, ham hocks, onion, carrots, garlic, hot peppers and salt. Heat to boiling, reduce heat, cover, and simmer about 3 hours, or until beans are very tender. Stir occasionally while cooking; adjust seasonings, if necessary. If more liquid is needed, add boiling broth or water. 
When beans are tender, remove ham hocks. Place about half of soup in blender and puree; return to saucepan. Stir in sherry. Ladle soup into bowls and top with mounds of rice.

Nutrition Facts
Calories 309   
Total Fat 5g 
Cholesterol 8mg 
Sodium 1155mg 
Total Carbohydrate 51g 
Dietary Fiber 5g 
Protein 14g

USA Rice Federation (


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