| Preparation - Directions: |
Wash beans thoroughly in a sieve. Place in large heavy pot and cover with 2 quarts water. For a 2-day operation, soak overnight. To complete in one day: bring to a boil, skim, simmer 2 minutes. Turn heat off. Cover pot tightly. Let sit for an hour.
Wash ham hocks. Add to liquid. Bring to boil, skim, reduce heat and simmer, partially covered, 2-1/2 hours. Remove from heat. Take hocks out and let cool. Chill soup to the point where you easily remove the fat.
Trim hocks, remove fat and bones, cut meat into smallish pieces and return to pot. Add chili sauce. Bring soup to boil, reduce heat and simmer, partially covered another 30 minutes.
(To increase the amount of liquid at any point, such as the following day, add heated canned tomatoes or tomato juice or Bloody Mary mix rather than plain water.)
Serve with hot corn bread or tortillas. For garnish you may offer fried tortilla chips, chopped onion, grated cheese. Serves 6 to 8.
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