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1
Soak the black beans in water to cover overnight.
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2
Heat 1 cup of the oil in a large heavy stock pot over low heat.
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3
Add the onions and garlic and saute until the onions are limp, about 10 minutes.
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4
Drain and rinse the beans and add to the stock pot.
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5
Add the ham bone and 6 quarts of the water.
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6
Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 tablespoons of the parsely.
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7
Heat to boiling.
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8
Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking.
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9
Place the garlic sausage in a medium-size saucepan and add the remaining 2 quarts water.
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10
Heat to boiling.
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11
Reduce heat to low and simmer for 40 minutes.
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12
Drain.
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13
Remove casings and cut into 1/2-inch slices.
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14
Heat the remaining 1/4 cup oil in a large heavy skillet over medium heat.
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15
Add the Italian sausages and saute until browned.
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16
Remove the sausages with a slotted spoon.
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17
In the same skillet, saute the bratwurst until browned.
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18
Remove with a slotted spoon.
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19
After 2 hours of cooking, process 2 cups of the beans in a food processor fitted with a steel blade until smooth and return to the pot.
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20
Continue to cook for 30 minutes.
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21
Add all the sausages and the red peppers and cook for another 30 minutes.
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22
Remove the ham bone from the soup, shred the meat and return to the pot.
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23
Stir in the sherry, sugar, and lemon juice.
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24
Cook over medium heat until the beans are very soft and the soup is thick, 30 to 45 minutes.
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25
Stir in the remaining 5 tablespoons chopped parsley.
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26
Taste and adjust seasonings.
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27
Ladle the soup into soup bowls and dollop each serving with sour cream.
