Black Bean Soup - cooking recipe

Ingredients

4 c. dried black beans, soaked 4 hours and drained
1/4 c. olive oil
4 medium onions, coarsely chopped
1 Tbsp. minced garlic
2 Tbsp. carrots, coarsely chopped
4 celery stalks with some leaves, coarsely chopped
1 Tbsp. ground cumin
2 Tbsp. bay leaves
1 ham bone or smoked pork butt
8 oz. ham, cut in small cubes
1 Tbsp. salt
1 tsp. ground black pepper
2 Tbsp. chopped fresh parsley
2/3 c. dry sherry

Preparation

Bring water to a boil and add beans.
Reduce heat to simmer and skim off any foam.
Cover and cook for 1 hour.
Meanwhile, heat oil in skillet over moderate heat.
Add onions and saute about 4 minutes.
Stir in the garlic, carrots, celery and cumin; saute about 3 minutes.
Add about 1/2 cup water from the beans.
Reduce heat and cook for 20 minutes, stirring occasionally.
Add water as needed.
Remove from heat.
Add bay leaves, parsley, ham bone, ham, salt and pepper to beans.
Stir in vegetables.
Cover and cook for 2 hours, adding a little hot water if too thick.
Discard ham bone. Add sherry and cook until hot.