1/2 c. olive oil
1/2 c. diced onions
4 cloves garlic
1 lb. black beans, soaked overnight
1 ham bone
3 qts. water
1 1/2 tbsp. cumin
1 1/2 tsp. oregano
1 1/2 tsp. salt
3 tbsp. parsley
1/8 c. sherry
1 1/2 tsp. brown sugar

Heat oil, saute garlic and onion for approximately 10 minutes. Drain beans and add with ham and water. Stir in spices. Bring to a boil, reduce heat and cook uncovered 1 1/2 to 2 hours. Serve over rice with wedge of onion and dollop of sour cream.