1 lb. black beans
3 strips bacon, chopped
1 lb. ham ends or smoked ham hock
2 tbsp. olive oil
1 tbsp. garlic, chopped
1/2 c. onions, diced
1/2 c. tomato puree
1/2 c. sherry
2 hard-boiled eggs, chopped
Flour as needed
Bouquet garni
2 1/2 qts. beef, chicken or vegetable stock or water with bouillon
Salt, pepper & oregano to taste

Soak beans overnight in cold water, then drain. Saute bacon, onions and garlic in olive oil, dust with flour to absorb excess fat. Add stock, beans and tomato puree, sherry, ham hock and bouquet garni and cook until beans are done (45 to 60 minutes).

Remove ham and about 1/3 of the beans. Puree the rest of soup using a food processor, blender or strainer. Dice ham and add it to soup along with remaining beans. Season to taste. Before serving, add a touch of sherry and top with hard-boiled eggs.