1 lb. black beans, dried
Several slices of bacon
1 lg. onion
1 (16 oz.) can cooking tomatoes
1 jalapeno pepper
1 tsp. oregano
1/2 tsp. ground cumin
1 tsp. salt
1 (12 oz.) bottle or can of beer
1 tbsp. olive oil
1 tbsp. butter
2-3 cloves garlic, crushed
2 c. diced onions
2 c. diced ham
2 c. diced green pepper
2 c. diced tomato
1/4 c. loosely packed fresh cilantro leaves or parsley
4 c. water or chicken stock

Sort through dried beans to remove stones. Rinse beans several times and then allow beans to soak in cold water for at least 1 hour. Cut the bacon in 1-inch strips and cook in a deep pot. When bacon begins to brown, add minced onion and cook until translucent.

Slice jalapeno pepper in half and add together with beer, tomatoes, oregano, cumin and salt. Add beans with their water and simmer for 6-8 hours, adding water as necessary. Beans should be tender and their liquid should be consistency of thin gravy.

In another soup pot heat olive oil and butter on medium high heat. Stir fry onions and garlic until crisp and tender. Stir in ham, peppers and finally tomatoes. Add stock and beans a ladle full at a time. Keep adding beans until soup has the bean/vegetable ratio to suit your taste.

Leftover beans can be frozen and used for another soup. Add minced cilantro and simmer 10 minutes. Garnish with grated cheddar cheese as you serve.