Black Bean Soup

1/2 c. olive oil

1 tspn. cumin

1 tbsp. thyme

1/2 c. red wine vinegar

Salt and pepper to taste, during last hour of cooking

1 med. bell pepper, chopped fine

1 med. onion, chopped fine

5 bay leaves

2 cloves garlic, cut in sm. pieces

2 sm. ham hocks

1 sm. bag of dry black beans

Soak beans overnight. Cover with water and cook on medium high. Saute garlic, onion and bell pepper in olive oil and and add to beans along with all the other ingredients, except for vinegar. Cook for about 2 1/2 hours or until tender. Add vinegar and cook another 1/2 hour. Put one cup cooked beans into a blender and puree, add to the beans and cook 15 minutes more or until beans thicken.

Server over rice and top with chopped scallions. Serves 8