4 pounds black beans, canned, drained and rinsed

2 quarts chicken stock

4 Tbsp vegetable oil

2 onions, small-dice

4 cloves garlic, chopped

3 cups ham, diced

3 cups hominy, drained and rinsed

1 Tbsp Kosher salt

2 tsp ground cumin

2 tsp Tabasco sauce

3 Tbsp Worcestershire sauce

1/2 cup fresh cilantro, chopped

1. Puree 1/2 of the black beans with the chicken stock
2. Sauté onions and garlic for 5 minutes and add ham
3. Add the black bean and stock mixture, the hominy, whole black beans and seasonings
4. Bring to boil, reduce heat and simmer for 10 minutes
5. Add fresh cilantro and serve

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