Provided by Jean Root - 1997
1 pound bag of black beans (soak overnight and drain)
3-4 medium potatoes, cubed
12 ounces of ham cut into 5 or 6 large pieces
1 16 ounce can of crushed tomatoes
2 tbsp worcestershire sauce
1/2 onion diced
1 tbsp chili powder
1/2 tbsp crushed red pepper
4 cloves, garlic
3 beef bouillon cubes
1/2 cup salsa
In a large stock pot, place beans and enough water to cover them by about two inches. Bring to a boil. Add all ingredients except the salsa. Simmer for 1 1/2 hours. Remove the hame and dice. Remove about 1 cup of band and mash with a fork. Place diced ham and mashed beans back in the pot. Add salsa, and simmer for 1/2 hour more. Thicken with flour as necessary. Serve with pita bread, and top with sour cream and cheese if desired.
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