Farmworkers Chile Soup

Instructions

1. 1

   Sauté the onions in the oil, adding the ham hocks early enough to brown the outside without burning the onions.

2. 2

   Add the beans (no need to soak) and enough water to cover beans and hocks by about an inch. Bring to a boil, then lower to a simmer for about 1 hour. Do not add salt until beans are tender.

3. 3

   Add chile powder to taste — add enough to give a rich color and flavor. Continue cooking until beans are tender.

4. 4

   Remove ham hocks, strip the meat off, and return the meat to the soup.

5. 5

   Add water to create a soupy consistency. Heat until hot and serve with cornbread, dark molasses, and butter.