BLACK BEAN SOUP
This comforting soup is completely soul-satisfying and it will work as a one-dish supper or as part of a Mexican, Southwestern or South American menu. If you want a vegetarian version, simply eliminate the meat and use water instead of stock. You may also opt to cook this in the pressure cooker for 35 to 40 minutes at 15 pounds of pressure or on low in a crockpot for about 10 hours. If you do not have any epazote, just add a few more of the other herbs to compensate.

Serves 6 to 8
• 2 sprigs fresh thyme or 1 teaspoon dried
• 2 tsp dried Mexican oregano, toasted
• 1 tbsp epazote
• 1⁄4 cup vegetable or olive oil
• 2 to 3 dried ancho or New Mexican chiles, toasted, seeded and chopped coarsely OR 1 or 2 chipotle chiles in adobo, chopped
• 2 cups chopped white onion
• 2 tbsp minced garlic
• 1 pound smoked pork shanks ham hocks, optional
• 2 tsp toasted and ground cumin seed
• 2 tsp toasted and ground coriander seed
• 1⁄2 tsp ground cloves or allspice
• 1 pound dried black beans
• 8 to 10 cups chicken broth or water
• 2 tbsp sherry vinegar
• 1 to 2 tsp salt

1. Heat the oil in a 6-quart pot over medium-high and sauté the onions and garlic for 3 to 4 minutes, or until lightly browned. Add the pork and the herbs.

2. Stir in the spices, beans and 8 cups of the broth; combine well. Bring to a boil over medium-high heat, reduce the heat and simmer, uncovered, for 2 to 3 hours, stirring occasionally, or until the beans are soft.

3. Add the vinegar and salt and simmer the soup an additional 30 minutes, adding more broth or water if needed. Remove the pork shanks, shred the meat and return it to the soup.

4. Serve the soup in bowls and garnish with chopped onion, sour cream, shredded cheese, chopped cilantro, etc.