Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        black beans
     1/2  cup           sunflower oil
     1/2  pound         bacon
     1/2  pound         diced ham
   8                    chopped onions
   7                    minced cloves garlic
   7      stalks        chopped celery -- w/leaves
   3      cups          uncooked brown rice
     1/2  teaspoon      cayenne
   1      tablespoon    vegetable season salt
   4      teaspoons     ground cumin
     1/4  cup           white wine
   1      cup           sherry
   6      quarts        chicken broth or 3 bouillon -- cubes and 6 qt of
                        -- water

Preparation:

Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion, garlic and celery. Cook at high simmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to boil; reduce heat, cover and simmer 2 1/2-3 hours. Let soup cool; put through a blender a little at a time until smooth. Return to soup pot; reheat on low about 45 minutes, adding wine and sherry. Ladle into bowls.