1 lb. dried black beans
1 med. bell pepper
1/4 c. olive oil
3 lg. onions, chopped
4 cloves garlic, minced
4 (14 1/2 oz.) cans beef broth
1 1/2 lbs. meaty ham hock
1 tbsp. ground cumin
1 tbsp. dried oregano
1/2 tsp. dried thyme
1 bay leaf
1/2 c. chopped pickled jalapenos
2 tbsp. dry sherry
Salt & pepper to taste
chopped green onions, sour cream for garnish

Wash beans. Cover with water, add chopped green pepper and soak overnight. Drain beans. Heat oil in frying pan. Add onions and garlic. Saute 3 minutes. Add beans. Cover with broth, add ham hock, simmer for 1 hour. Add seasonings, jalapeno, sherry, salt and pepper. Cook for another 1 1/2 hours. To thicken soup, remove about 1 cup of beans from pot, mash and return to pot. Stir well. Garnish with green onion and sour cream. 8 to 10 servings.