Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         black beans
   1 1/2  pounds        slab bacon or 2 smoked -- ham hocks
   8      cups          water
   2      teaspoons     celery salt
   2      cups          chicken/beef broth
   1 1/2  tablespoons   olive oil
   1 1/2  cups          finely chopped seeded -- cored green peppers
   1 1/2  cups          finely chopped onions
   1 1/2  tablespoons   finely minced -- garlic
   1      teaspoon      ground cumin
   1      can           tomatoes peeled -- diced with juice
                        -- about (19-oz)
                        - 1 cups
     1/4  cup           red wine vinegar
   2      tablespoons   finely chopped fresh -- coriander optional
   1                    sieved hard cooked egg

Preparation:

Place beans, bacon or ham hocks, water and celery salt in heavy kettle. Bring to boil; cover and simmer about 2 1/2 hours or until beans are thoroughly tender. Remove bacon or ham hocks; set aside. Drain beans and reserve along with meat and cooking liquid. T here should be about 6 cups of beans and 4 cups of liquid. Add enough broth to make 6 cups liquid. Combine the beans with liquid in large bowl. Heat oil in heavy kettle; add peppers, onions, garlic and cumin. Cook, stirring, until onions are wilted. Add tomatoes and vinegar. Let simmer about 15 minutes. Meanwhile, remove and discard skin from bacon, or skin and bones from ham hocks. Chop ham; set aside. Add beam mixture to cooked tomato mixture. Add chopped meat and coriander. Simmer until thoroughly heated. Serve in soup bowls; garnish with sieved hard cooked egg, if desired.