Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a 4-quart saucepan simmer beans, ham hock, yellow onion, garlic, cumin, water, and broth, partially covered, until beans are tender, about 1 hour. (old beans may take longer to cook.) transfer ham hock to a work surface and cool until it can be handled. cut away ham and chop fine, discarding bone and fat. transfer 1 1/2 cups each beans and cooking liquid to a blender and let cool slightly. purée mixture (use caution when blending hot liquids) and return to pan. stir in ham, vinegar, sugar, and salt and pepper to taste and heat until hot. serve soup sprinkled with red onion.

Target recipe: wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. pour oil into a large soup pot. add the bacon, ham, onion, garlic and celery. cook at high simmer until vegetables are soft, about 30 minutes. add beans, rice, seasonings, and broth to soup pot. bring to a boil; reduce heat, cover and simmer 2-1/2 to 3 hours. let soup cool; put through the blender a little at a time, until smooth. return to soup pot; reheat on low about 45 minutes, adding wine and sherry. serve hot. note: a dollop of sour cream and a sprinkling of fresh minced cilantro is a nice garnish for this soup. serve this with jalapeño cornbread to make a real texas-style meal.