Edna Lewis` Thirteen-Bean Soup

1/2 c Dried black beans, washed,

-picked over 2 c Packaged 13-bean soup mix,

-washed, picked over 1 lb Smoked pork shoulder, or

-meaty ham bone 1 md Onion

1 t Dried thyme

1 Bay leaf

Freshly ground black pepper 3 qt Cold water

Salt 1 c Fresh or canned tomatoes,

-peeled, seeded, and chopped

1 cup fresh or canned tomatoes, peeled, seeded,

and chopped 1/2 cup olive oil 1/4 cup good sherry In a large kettle, cover beans with water, refrigerate and soak overnight. The next day, drain beans, add pork or ham bone,onion, thyme, bay leaf, pepper, and cold water. Set over medium-high heat and bring to simmer. Reduce heat and keep at simmer for 2 1/2 hours. Cool, remove onion, hambone and fat; cut up meat into small pieces. Season with salt and pepper as needed. Add tomatoes and olive oil. Put half the mixture in a blender and blend until almost smooth, but not liquified. Add to whole bean mixture. To serve, stir in sherry and reheat. Ladle into warm soup bowls. Makes 4 to 6 servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.