Instructions: Heat oil in large pan. Add bacon, ham, onions, garlic, and celery. Brown slowly until soft. Clean beans and drain. Add to vegetable mixture with dried chile, water and beef base. Bring to a bon, reduce heat and cover.

Simmer 2 1/2 to 3 hours. Add extra water if needed. Skim fat from top of soup. In a blender, puree mixture until smooth. Refrigerate until the next day. Remove from refrigerator when ready to serve. Add sherry, cilantro, salt and pepper to taste. Serve warm. Garnish with dollops of sour cream and guacamole and sprinkle with chopped green onions.

Yields 8 servings.

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