Black Bean Soup

This famous soup is believed to have its origins in Cuba.

Serves 8-10

1 pound Black beans, dry, soaked overnight
8 ounce Ham hock or jowl bacon
3 Tablespoons Cumin, ground
2 quarts Water
2 cups Chicken broth
1 1/2 Tablespoons Garlic, minced
1 medium Onion, diced
Dash Tabasco or Red Hot sauce
Sour cream

Drain the beans. Add all the ingredients (except the sour cream) to a large soup pot. Slowly bring to a boil, skimming any "foam" that rises to the surface. Reduce the heat and simmer for 2 hours or until the beans are soft. Remove the hock or jowl and allow to cool. Carefully cut off any meat and return it to the soup. Serve warm, garnished with sour cream.