Black Bean Soup

Adapted from The Silver Palate Cookbook

1 lb. dried black beans
1 tablespoon olive oil
1 large sweet onion
1 red pepper diced (you can use jarred peppers)
4 cloves garlic, crushed
1 ham bone
4 quarts water
1/2 tablespoon cumin
1/2 tablespoon dried oregano
1 bay leaf
1/2 tablespoon sea salt
1/4 tablespoon black pepper
3 tablespoons chopped parsley
1/8 cup balsamic vinegar or sherry wine
1 tablespoon brown sugar
1 tablespoon lemon juice

Heat the oil in a large pot. Add onions and garlic and cook over low heat until vegetables are tender, about 10 minutes.
Clean beans and add them, the ham bone and water to the pot. Stir in cumin, oregano, bay leaf, salt, pepper, and parsley.  Bring to a boil, reduce heat and cook, uncovered, until beans are very tender and liquid is reduced.....about 1 1/2 to 2 hours.
Transfer ham bone to a plate, cool and pull off any remaining meat and shred.  Return meat to pot.
Stir in sweet red pepper, sherry, brown sugar and lemon juice.  Simmer another 30 minutes, stirring frequently, and taste before serving.
Can be served with small bowls of diced purple onion, sour cream and chopped hard-boiled egg.