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1
Place beans, bacon or ham hocks, water and celery salt in heavy kettle.
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2
Bring to boil; cover and simmer about 2 1/2 hours or until beans are thoroughly tender.
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3
Remove bacon or ham hocks; set aside.
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4
Drain beans and reserve along with meat and cooking liquid.
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5
There should be about 6 cups of beans and 4 cups of liquid.
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6
Add enough broth to make 6 cups liquid.
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7
Combine the beans with liquid in large bowl.
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8
Heat oil in heavy kettle; add peppers, onions, garlic and cumin.
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9
Cook, stirring, until onions are wilted.
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10
Add tomatoes and vinegar.
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11
Let simmer about 15 minutes.
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12
Meanwhile, remove and discard skin from bacon, or skin and bones from ham hocks.
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13
Chop ham; set aside.
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14
Add bean mixture to cooked tomato mixture.
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15
Add chopped meat and coriander.
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16
Simmer until thoroughly heated.
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17
Serve in soup bowls; garnish with sieved hard cooked egg, if desired.
