Black Bean Soup

12 oz. black turtle beans

2 whole cloves, 1 bay leaf

Ham hocks, ham or smoked

  neck bones  

1 Tbsp. salt

1/8 tsp. mace

1/2 jalapeno pepper, minced, or some dried red pepper flakes

1 tsp. cumin

1 large onion, chopped 

1 large carrot, diced

2 ribs celery, diced

1 clove garlic, minced

(Or 1 cup homemade Sofrito instead or in addition to seasoning vegetables)

2 to 3 strips orange peel or zest of one orange

1/2 cup fresh orange juice

1/2 cup dry sherry or 1 Tbsp. vinegar

Cooked rice

Serve with fixings:  Sour cream, chopped scallions, cilantro, lime wedges

Wash beans and soak overnight or cover with water and bring to boil, turn off and let soak for one to two hours.  Drain beans and place in pot.  Add 8 cups cold water and all ingredients but sherry or vinegar.  Bring to boil.  Cover and simmer two hours until beans are tender.  Reserve ham and two cups of beans.  Puree or mash remaining beans.  Remove orange peel strips or purée with beans .  Shred ham and return to soup with whole beans and sherry or vinegar. Heat and serve over rice in bowls with fixings on the side.