-
1
Soak the black beans in water to cover
-
2
overnight.
-
3
Heat 1 cup (225 ml) of the oil in a large heavy stock pot over low heat.
-
4
Add the onions and garlic and saut, until the onions are limp, about 10 minutes.
-
5
Drain and rinse the beans and add to the stock pot.
-
6
Add the ham bone and 6 quarts (5675 ml) of the water.
-
7
Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 tbsp (45 ml) of the parsely.
-
8
Heat to boiling.
-
9
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.
-
10
Place the garlic sausage in a medium-size saucepan and add the remaining 2 quarts (1900 ml) water; heat to boiling.
-
11
Reduce heat to low and simmer for 40 minutes; drain.
-
12
Remove casings and cut into 1/2-inch slices.
-
13
Heat the remaining 1/4 cup (60 ml) oil in a large heavy skillet over medium heat.
-
14
Add the Italian sausages and saute until browned.
-
15
Remove the sausages with a slotted spoon.
-
16
In the same skillet, saute the bratwurst until browned.
-
17
Remove with a slotted spoon.
-
18
After 2 hours of cooking, process 2 cups (475 ml) of the beans in a food processor fitted with a steel blade until smooth and return to the pot.
-
19
Continue to cook for 30 minutes.
-
20
Add all the sausages and the red peppers and cook for another 30 minutes.
-
21
Remove the ham bone from the soup, shred the meat and return to the pot.
-
22
Stir in the sherry, sugar, and lemon juice.
-
23
Cook over medium heat until the beans are very soft and the soup is thick, 30 to 45 minutes.
-
24
Stir in the remaining 5 tbsp (70 ml) chopped parsley.
-
25
Taste and adjust seasonings.
-
26
Ladle the soup into soup bowls and dollop each serving with sour cream.
