1/2 oz. lean salt pork, minced
1 sm. onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, finely minced
1 tsp. ground cumin
3 (16 oz.) cans black beans
3 c. defatted reduced sodium chicken stock
6 tbsp. chopped fresh cilantro or parsley
2 oz. smoked ham, diced (1/2 c.)
1 tbsp. tomato paste
1 tbsp. fresh lime juice
1/4 tsp. cayenne pepper
1/3 c. non-fat yogurt

Heat a heavy stockpot over medium heat. Add salt pork and saute for 3 to 5 minutes, or until golden. Add onions, celery, carrots, garlic and cumin; saute until softened, about 5 minutes. Transfer the mixture to a food processor or blender and add 2 cans undrained black beans. Puree until very smooth and return the mixture to the pot.

Drain and rinse the remaining can of black beans and add to the pot, along with chicken stock, 4 tablespoons cilantro or parsley, ham, tomato paste, lime juice and cayenne. Heat through and ladle into bowls. Garnish with yogurt and the remaining 2 tablespoons cilantro or parsley. Serves 4.