1 meaty ham bone
1 lb. dried black beans
10 cups water
1 tablespoon minced garlic
1 1/2 cups frozen sliced onions & mixed peppers
2 teaspoons ground cumin
1 teaspoon cayenne
Place meaty ham bone in crockpot. Wash and pick over black beans, and add to crockpot with 10 cups water. Cover and refrigerate overnight. In the morning, stir and cook on high for 3-4 hours. With tongs and slotted spoon, remove bone with meat. Pick off ham and discard fat and bone, returning small pieces of ham to crockpot. Add remaining ingredients and cook on low for several hours. Cool, and use blender to puree about 2/3 of the mixture, adding back into the soup. Stir to combine pureed mixture and original soup. Reheat to serve, or refrigerate.
Garnish with chopped cilantro, red onion, jack cheese, or chopped hard boiled egg.
May stir in a dash of dry sherry just before serving.