1 lb. dried black beans
5 1/2 c. water
1 slice country ham, cooked and cut into pieces
Salt to taste
Mexican salsa
Sour cream

Sort and wash black beans. Place in bowl and cover with water. Let stand overnight. Drain. Cook beans in water with salt and ham added at low heat until beans are tender, about 3 hours.

To serve, spoon soup into small bowls. Add one teaspoon Mexican salsa and one teaspoon of sour cream to each bowl. Serves 10 as appetizer.