1 lb. black beans (Frijoles Negros)
2 lb. ham hocks
8 c. water
2 tsp. celery salt
About 2 c. chicken or beef broth
1 1/2 tbsp. (each) olive oil, finely minced garlic
1 1/2 c. (each) finely chopped onions
1 1/2 c. finely chopped, seeded, cored green peppers
1 tsp. ground cumin
2 1/2 c. tomatoes (peeled, diced) with juice
1/4 c. red wine vinegar
2 tbsp. coriander (optional)
Hard-cooked egg, chopped fine

Place beans, ham hocks, water and celery salt in heavy kettle; bring to boil; cover and simmer for 2 1/2 hours or until beans are thoroughly tender. Remove ham hocks--set aside; add broth to bean mixture. Heat oil in heavy kettle; add peppers, onions, garlic and cumin; cook, stirring, until onions are wilted; add tomatoes and vinegar; let simmer about 15 minutes. Remove skin and bones from ham hocks; chop ham and set aside. Add tomato mixture to bean mixture; add chopped meat and coriander; simmer until thoroughly heated. Serve in soup bowls garnished with chopped eggs.