Instructions: In a stock pot heat olive oil just until smoking. Add onions, garlic, chilies and cumin and stir until onions are translucent. Add ham hock, chicken stock, beer and 2 quarts of water and bring to a boil. Add black beans and simmer until beans are tender, 1 to 1 1/2 hours.

Season to taste with salt and pepper in last 15 minutes of cooking.

Add green onions and cilantro and cook 5 minutes more. Ladle into bowls and garnish with cilantro, sour cream or salsa.

Yield: 4 Servings

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