1/2 c. oil
1/2 lb. bacon, diced
2 lg. ham hocks
8 lg. onions, chopped
8 cloves garlic, minced
6 lg. stalks celery with leaves, chopped
5 c. dried black beans
1/2 tsp. cayenne pepper
4 tsp. ground cumin
1/2 c. vinegar
4 lg. cans (49 1/2 oz.) chicken broth

Heat oil in 10-12 quart pan. Add bacon, onions, garlic and celery. Cook, stirring until vegetables are very soft.

Rinse beans well. Drain and add to pan along with seasonings and broth. Bring to a boil over high heat. Cover and reduce heat; simmer 2 1/2 to 3 hours, or until beans mash easily. Remove ham hocks, shred meat, discarding bones, and add to soup. Skim and discard fat from soup.

Puree soup, a portion at a time in blender or food processor. Return to pan and heat, stirring often. Blend in vinegar. Serve with assorted condiments.