Chez Piggy Black Bean Soup with Cheddar & Onion

6L stock (veggie, chicken or other)
1 1/2 lb dried black beans, sorted & rinsed
1 1/2 cup cubed cooked ham
1 12oz bottle of dark beer (or one can Guiness)
3 bay leaves
1/4 lb diced cooked bacon
4 cups diced yellow onions
3 finger hot chillies, chopped
6 cloves garlic minced
3 tbsp cumin seed
1 tsp freshly ground black pepper
1 tsp dried oregano
1 tsp dried thyme
2 tbsp lime juice

Coarse salt & freshly ground black pepper
1/2 cup chopped fresh coriander leaves for garnish
1 sweet onion, minced, for garnish
1 cup grated sharp cheddar cheese for garnish
1 cup chopped red & green bell peppers for garnish

Cover beans with water, and soak overnight. The next day, drain beans.

Place stock or water in a large pot, and add beans, ham bone, beer and bay leaves. Simmer over medium heat until beans are soft, about 1 1/2 hours, adding small amounts of water, if necessary, to keep beans covered. Reduce heat to low, and bay leaves.

Heat a cast-irons skillet over medium heat, add bacon, and cook until crispy. Remove bacon with a slotted spoon, and set aside. Reduce heat to low, add onions, chilies and garlic to bacon drippings, and cook until soft. Add onion mixture and bacon to the soup pot. Stir in cumin, pepper, oregano, thyme and lime juice. Season with salt and pepper to taste. Heat through, and serve garnished with coriander, onion, cheese and red and green peppers.

SERVES 8 TO 10