1 lb. black beans
1 1/2 tbsp. olive oil
1 1/2 c. chopped onion
3 cloves garlic, minced
2 smoked ham hocks or shanks
1 can chicken broth
1 bay leaf
1/4 tsp. each of thyme, basil, sage, oregano
1/2 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
2 tsp. lemon juice
Salt & pepper

Soak beans overnight. Heat oil, saute onion and garlic for 6 to 8 minutes. Place drained beans in 4 quart pot with 1 1/2 quarts water. Add vegetable, ham, chicken broth, seasonings and Tabasco. Cover, boil gently 10 minutes. Reduce heat. Cover, simmer for 3 hours. Remove bay leaf and ham bones. Add Worcestershire sauce, lemon juice and salt and pepper. Garnish with onions, cheese and yogurt. Or add a splash of sherry.