Drain the beans and add them, the ham bone or ham hock and add the 6-quarts of water to the pot. Stir in 2 tablespoons of the cumin seed, the oregano, bay leaves, salt, pepper, cayenne and 2 tablespoons of the parsley. Bring to a boil, reduce heat and cook uncovered until beans are very tender and liquid is reduced by about 3 quarters. This will take 1 1/2 - 2 hours.

Transfer ham bone or hock to a plate and cool slightly. Pull off any remaining meats with your fingers and spread finely. Return meat to pot. Stir in remaining parsley, sweet red pepper, remaining cumin seed, sherry, brown sugar and lemon juice. Simmer for another 30 minutes, stirring frequently. Taste, correct seasoning and serve very hot garnished with a dollop of creme fraiche.

Makes 10-12 small portions.