1 1/4 c. black beans
1 qt. water
3 tbsp. bacon fat
1 med. onion, diced
1 c. diced celery
1/2 c. diced green pepper
2 qt. chicken broth
1 lg. ham hock
1/2 c. uncooked reg. rice
Salt & freshly ground pepper to taste
3/4 tsp. ground cumin
1/4 c. vinegar or red wine

Wash beans and soak overnight in 1 quart water. Heat fat in a large saucepan and saute onion, celery and green pepper until tender. Add chicken broth, ham hock and drained beans. Cook until beans are almost done, about an hour. Add rice and cook an additional 20 minutes, until rice is tender. Remove ham hock.

Cool. If there is any meat on ham hock, dice in small pieces and return to soup (discard fat, bone and skin). Season soup with salt, pepper, cumin and vinegar or red wine and reheat.