La Casa Del Zorro Black Bean Soup

4 cups black beans
1 gallon water
1 ham hock
1 onion, chopped
2 stalks celery, diced
2 tablespoons oil
1 tablespoon cumin powder
1 tablespoon oregano
1 teaspoon chili powder
Seasoning salt to taste

GARNISH
8 ounces sour cream
1 bunch chives, chopped
Dry sherry, optional

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, sauté 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.

12 to 15 servings