Instructions: Wash, sort and soak beans overnight. Drain. Boil beans in 1 gallon water with ham hock until beans are tender, about 2 hours.

In medium pan, saute the onion and celery in the oil. Add cumin powder, oregano, chili powder and seasoning salt. Add mixture to beans.

Take out ham hock. Remove meat from bone. Dice meat and return to soup. Garnish each serving with 1 tablespoon sour cream, fresh chives and 2 tablespoons dry sherry if desired.

This recipe yields 12 servings.

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