1 (1 lb.) pkg. black beans
6 strips bacon, chopped
2 med. onions, chopped
3/4 c. sherry; optional
2 tsp. salt
2 tbsp. flour
2 lb. ham hocks, split
3 lb. beef bones
3 cloves garlic, chopped
1 bay leaf
2 carrots, cut into bite size pieces
1/4 tsp. ground black pepper
Parsley, fresh or dried

Rinse beans well; in large Dutch oven cover beans with water and soak overnight. Drain and wash well. Rinse out Dutch oven and add 10 cups (2 1/2 quarts) water, beans, and cover and simmer for 2 hours.

Cook bacon until lightly browned, add onion and cook until limp. Blend in flour, cook stirring for 1 minute, add to beans along with ham and beef bones, bay leaf, garlic, carrots, salt, and pepper. Simmer for 3 hours stirring occasionally. Add more water if necessary, remove bones, remove meat, chop up and return to soup. Add sherry and garnish with chopped parsley if desired.