BLACK BEAN SOUP

1/2 cup olive oil
3 cups chopped yellow onion
8 garlic cloves, peeled and crushed
2 lbs black turtle beans, soaked in water overnight
1 meaty ham bone or smoked ham hock
6 quarts of water
2 tb ground cumin
1 tb ground dried oregano
3 bay leaves
1 tb salt
1 tsp ground black pepper
Pinch of Cayenne (optional)
6 tbsp chopped parsley or cilantrillo
1 medium sized sweet red pepper, diced
1/4 cup dry sherry wine
1 tbsp brown sugar
1 tbsp Balsamic vinegar

Heat the oil in a soup pot. Add the onions and garlic and cook over low heat until vegetables are tender, abt. 10 minutes. Drain the beans and add them, the ham bone or hock and the water to the pot. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne and 2 tb of the parsley or cilantrillo. Bring to a boil, reduce heat and cook, uncovered, until beans are very tender and liquid is reduced by about three-quarters. This will take about 2 hours. Transfer ham bone or hock to a plate and cool slightly. Pull off any remaining meat with your fingers and finely shred. Return meat to pot. Stir in remaining parsley or cilantrillo, sweet red pepper, sherry, brown sugar and Balsamic Vinegar. Simmer for another 30 minutes, stirring frequently. Taste, correct seasoning and serve very hot, with the following garnishes: chopped onion, hard cooked chopped eggs, white rice, chopped parsley or cilantrillo or 1 tb sherry on top of the soup, at the moment of serving. You can select one or more of the above mentioned garnishes. (Recipe is adapted to my taste and practice through the years).