Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.