1 lb. dried black beans
1 lg. onion, chopped
2 minced garlic cloves
4 celery stalks
2 carrots, coarsely chopped
2 bay leaves
2 tbsp. fresh parsley
1/2 tbsp. thyme
1/2 tbsp. oregano
1 tsp. ground cumin
1/4 c. olive oil
1 ham bone or smoked pork butt
6 tbsp. dark rum or 2/3 c. dry sherry

Place beans in a large pot with enough water to cover by 1 inch. Bring to boil. Cook 2 minutes. Remove from heat and let soak 1 hour. Drain water form the pot and add 6 cups of fresh water. Bring to boil and simmer covered.

In the meantime, saute all vegetables and spices in the olive oil for 3 minutes; cover 20 minutes. Add to beans and simmer all until beans are done. Add salt and pepper to taste and the rum or sherry. Simmer for another 20 minutes. Serve with pat of butter in each bowl and a plop of sour cream.