Be careful what you wish for. This delectable concoction will blow your socks off. With a blend of ham and chicken, a mix of flavorful vegetables, and just the right combination of spices, it will have you saluting like a private in no time! Sir, yes sir!

You will need:

• 1 lb. dried black beans
• 2 red onions
• 1 whole head garlic
• 1 green bell pepper, finely diced
• 2 smoked ham hocks
• 1 bay leaf
• 2 teaspoons cumin
• 2 sprigs fresh thyme
• 1 quart chicken broth
• 1/2 cup sherry vinegar
• 1 teaspoon fresh oregano
• 3 tablespoons dry sherry
• salt and black pepper, to taste
• 1 kitchen code of honor, held with conviction

Directions:

1. Pick through beans and discard any that are broken, also discard pebbles or any object that does not appear to be a bean. Rinse well; transfer to a large pot and cover with cold water. Bring to a boil; remove from heat and let soak for 30 minutes.

2. Finely chop one of the onions and slice the garlic head in half. Add these to the beans and then add the bell pepper, ham hocks, bay leaf, cumin, and thyme. Add the chicken broth and as much cold water as needed to cover the mixture by 2 inches. Return to a boil; reduce heat and simmer until the beans are tender (at least an hour). Stir every 20 minutes to prevent the bottom from scorching.

3. While the soup cooks, slice the remaining onion very thinly; place in a bowl and toss with sherry vinegar. Add the oregano and a pinch of salt; set aside.

4. When the beans are soft enough, remove and puree 2 cups then stir back into the soup. Add the sherry and a grinding of black pepper. Remove the ham hocks, chop, and set aside. Check the soup for seasoning.

5. Serve the soup as is or over white rice. Garnish with chopped ham hock and sliced, marinated red onion.

6. After dinner, announce with quietly seething anger and unbridled contempt that any guests not reporting for KP duty will be given a kitchen "code red".

Serves 6-8