2 cups dried black beans
1/2 pound cooked ham, cubed
1 beef bouillon cube
1 chicken bouillon cube
green pepper, finely chopped
1 small onion, chopped
3/4 cup chopped celery
3/4 cup diced carrot
1 bay leaf
1/4 teaspoon cumin
1/4 teaspoon cilantro
2 cloves garlic, crushed
2 tablespoons olive oil
1 to 2 dried habanero peppers, whole
salt and pepper to taste
1/4 cup dry sherry
Pick over and wash the beans. In a large kettle or stock pot, cover the beans with water and soak overnight. Drain the beans and add 8 cups of cold water, cover and simmer for one hour and 30 minutes. Add the remaining ingredients except the sherry, and simmer until the beans and vegetables are tender. Add the sherry and cook for 10 minutes to allow the flavors to blend. Remove the habanero. Serves 8 to 10.
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