1 c. oil
3 c. diced onions
6-10 cloves of garlic, chopped
2 lbs. black beans, drained
6 qt. water
Ham stock base (buy from Driggs on Burnet Rd.)
Ham bone or smoked ham hock (optional)
2 1/3 tbsp. ground cumin
1 tbsp. dried oregano
3 bay leaves
2 tsp. black pepper
Pinch of cayenne pepper
6 tbsp. chopped parsley
1/4 c. dry sherry
1 tbsp. brown sugar
1 tbsp. lemon juice
1 tbsp. salt

Soak black beans overnight. Saute diced onions and garlic in oil until tender. In large stock pot combine sauteed onions and garlic with black beans, water, ham stock base, ham bone or ham hock, cumin, oregano, black pepper, cayenne pepper and parsley. Bring to boil, reduce heat. Cook, uncovered until beans are tender and liquid is reduced (approximately 1 1/2 to 2 hours). Stir in sherry, brown sugar, lemon juice and salt. Simmer 30 minutes longer.

Remove ham bone if used, remove meat, chop and add to soup. Taste, correct seasoning and remove bay leaves and serve very hot. May be served over rice. Serve with sour cream, picante sauce, Tabasco sauce and chopped green onions.