Posted by GayleL - May 8, 2001

Source: jsonline.com - John R. Mollet, chef

1 pound small white beans
1/2 medium onion, finely diced
1 tablespoon chili powder
2 teaspoons cumin
1/2 cup finely diced carrot
1 rib celery, finely diced
Vegetable oil to saut?vegetables
1 teaspoon salt
1 teaspoon cayenne pepper
1 dried pasilla chili (optional)
2 1/2 to 3 quarts chicken stock
1 ham bone or smoked ham hock
Sour cream for garnish
Warm taco wedges or fried tortilla strips for garnish
Minced chives for garnish

Soak beans overnight. Drain; rinse.

Saut?onion, chili powder, cumin, carrot and celery in oil in 7-quart Dutch oven or stockpot over medium heat until soft. Add salt and pepper. Soak pasilla chili in warm water until soft, then stem and seed. Add to chili with
stock and ham bone or ham hock.

Bring to boil and simmer 11/2 to 2 hours, or until beans are cooked through.

Remove ham bone and adjust seasonings. Puree half of soup in blender or food processor if desired.

Serve hot. Garnish with spoonful of sour cream and taco wedges or fried tortillas and minced chives.

Makes 12 servings.

Variation: Recipe also can be cooked in ovenproof casserole in 325 degrees F oven. Bring to boil on stove top before putting in oven.