MUCHOS FRIJOLES SOUP
Susan Clough

2 cups dried beans

*1 spice packet*

1 (14 oz) can tomatoes

salt and pepper to taste

2 (14 oz) cans chicken stock

1 pound ham hock (optional)

Tabasco to taste

1.Wash beans and put in large stockpot. Add water to cover and add salt. Soak overnight.

2. Drain and add remaining ingredients. Simmer over low to medium heat for 4 hours or until tender. (Note: may take longer at Santa Fe elevation). Add water or more chicken stock if it gets too thick.

3. Remove spice packet and ham hock. Pick meat off bone and return meat to pot. Discard bone and fat.

4. Season with salt, pepper and Tabasco and soup is ready to serve.

* Put bay leaf, dried oregano, dried onion, and garlic onto cheesecloth square. Tie into packet with kitchen twine.