Title: Black bean soup enchantment resort
 Categories: None
      Yield: 1 Servings
 
      1 lb Dried black beans, picked
           -over and rinsed
    1/2 lb Bacon, chopped (delete for
           -less fat)
      2 md Onions, chopped (about 1 1/2
           -cups)
      3    Garlic cloves, minced
    1/4 c  Olive oil
     12 c  Low-salt chicken broth
      3    Smoked ham hock pieces
           -(about 2 lbs)
      1 tb Ground cumin
    1/8 ts Cayenne
      2 ts Freshly ground black pepper
  1 1/2 tb Chopped fresh parsley leaves
  1 1/2 tb Chopped fresh coriander
      2 ts Dried oregano, crumbled
      1    Bay leaf
    1/4 c  Finely chopped red bell
           -pepper
    1/4 c  Finely chopped seeded green
           -Anaheim chilies
      2 tb Dry Sherry plus additional
           -to taste if desired
      2 ts Firmly packed light brown
           -sugar
      2 ts Fresh lemon juice
 
  In a large bowl soak beans in water to cover by 2 inches overnight or
  quick-soak and drain.  In large heavy kettle cook bacon (if used),
  onions, and garlic in oil over low heat, stirring, until softened and
  add broth, beans, ham hock, spices, and herbs.  Bring mixture to a
  boil.  Reduce heat and simmer mixture until beans are tender, about 2
  hours.  Transfer ham hocks with a slotted spoon to a cutting board.
  Discard fat and bones and chop meat.  Return meat to kettle and add
  bell pepper, chilies, 2 tablespoons Sherry, sugar, and lemon juice.
  Simmer soup, stirring occasionally, 30 minutes.  Discard bay leaf.
  Just before serving, stir in additional Sherry (if using) and salt
  and pepper to taste. Serve soup with a dollop of sour cream and a
  splash of sherry.