Edna Lewis' Thirteen-Bean Soup

Ingredients:

• 1/2 cup Dried black beans, washed -- picked over
• 2 cups Packaged 13-bean soup mix -- washed, picked over
• 1 pound Smoked pork shoulder -- or
• ham bone
• 1 medium Onion
• 1 teaspoon Dried thyme
• 1 Bay leaf
• Freshly ground black pepper
• 3 quarts Cold water
• Salt
• 1 cup Fresh or canned tomatoes -- peeled, seeded, and
• 1 cup fresh or canned toma

Preparation:

• 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.