2 c  Dried black beans
1 md Onion; finely diced
3 tb Butter or oil
1 sm Carrot; peeled and
-finely diced
1    Celery stalk; finely diced
6 c  Fresh or canned chicken
-broth
1    Ham hock
1 ts Thyme
1/4 c  Lemon juice
1/4 c  Dry sherry
Sour cream
Chopped fresh dill

This is a great Central and South American favorite that can be used as
the base for many other recipes.

THE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of water and
soak at least 8 hours or up to 10. Or, for a quick-cook method, place beans
in hot water for 1 hour before continuing with the recipe. Combine onion
and oil in a 2-quart pot over medium heat on top of the stove and cook,
stirring occasionally, for 5 minutes. Add the carrot and celery and cook
another 5 minutes. Add the drained beans, stock, ham hock, thyme. Cover,
increase heat to high and bring to a boil. Decrease heat to low and cook,
covered, for 1 1/2 hours. Place beans and liquid in a food processor or
blender and puree until smooth. Pour the puree back into the pot and add
lemon juice and sherry. Place a dollop of sour cream in each soup bowl and
sprinkle with some chopped fresh dill. Pour the piping hot soup at the
table.