Heat oil in a 12-quart pan over medium-high heat

Add salt pork, ham, onions, garlic, and celery

Cook, stirring occasionally, until vegetables are very soft and lightly browned (about 40 minutes). Remove any debris from beans

Rinse well, drain, and add to pan along with red pepper, cumin, and broth

Bring to a boil over high heat; reduce heat, cover, and simmer until beans mash easily (2-1/2 to 3 hours.) If using ham hocks, lift out and let cool

Remove meat from bones, shred and return to broth

Skim fat from soup and discard. Blend soup, a little at a time, in a food processor or blender until smooth

Return soup to pan and heat until steaming, stirring often

Blend in vinegar and sherry. Pass condiments at the table to add to individual serv- ings

Makes 20 servings. CONDIMENT SUGGESTIONS: Serve a variety of condi- ments in separate bowls according to your taste: 1/2 inch thick slices of Polish sausage, hot cooked rice, thinly sliced radishes, chopped hard-boiled eggs, sweet pickle spears, diced green, yellow and red bell peppers and olives.