3 bags of dried black beans, soaked in water overnight
1 cup olive oil
6 cups onions, diced
8-10 cloves garlic, crushed
1 meaty ham bone
6 quarts canned chicken broth
2 – 3 tablespoons ground cumin, to taste
1 tablespoon dried oregano
3 bay leaves
2 tablespoons black pepper
pinch of cayenne pepper
6 tablespoons fresh parsley, chopped
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 cup dry sherry
Heat
oil in a large, heavy pot. Add onions and garlic; cook until tender.
Rinse and drain beans and add to the pot. Add the ham bone, chicken
broth, cumin, oregano, bay leaves, black pepper, cayenne pepper,
parsley, brown sugar and lemon juice. Bring to a boil; reduce heat and
simmer over low heat, uncovered for several hours. Add the sherry
about 30 minutes before serving. Be sure to remove the bay leaves
before serving! The flavor improves the next day. Makes a lot! Can be
frozen and reheated.
