Ingredients:

1 cup of finely chopped onion

1 celery rib, chopped fine

1 Tbsp minced garlic

1 carrot, chopped fine

1/2 cup of onions, finely chopped

2 Tbsp unsalted butter

1 teaspoon salt

1 1/2 tsp freshly ground pepper

1 1/2 teaspoons old bay seasoning

2 tsp Worcestershire sauce

2/3 cup ketchup

1 pound ground chuck

3/4 pound of spicy ground pork sausage

1 cup fresh bread crumbs

2 large eggs, beaten slightly

1/3 cup minced fresh parsley leaves

Directions:

Preheat oven to 350 degrees. In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.

In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.

Bake the meatloaf in the oven for 1 hour.

Serves 6.

Ingredients:

1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained

1 lb smoked ham hock or shank

2 bay leaves

5 cups water

1/8 teaspoon baking soda

1/2 teaspoon salt

1 large yellow onion, chopped fine

1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)

1/2 carrot, chopped fine

1 celery rib, chopped fine

1/2 teaspoon salt

4 medium garlic cloves, minced

1 Tbsp ground cumin

1 teaspoon chile powder

2 cups chicken stock

1 Tbsp molasses

1 red bell pepper, roughly chopped

3 to 4 Tbsp lime juice (can substitute lemon juice)
Salt

Chopped fresh cilantro

Sour cream

Avocado, peeled and chopped

Directions:

Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.

Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.

Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don’t fill the blender more than half way at a time and hold the lid while blending.) Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

Makes 8 cups.