In a food processor coarsely pureé black beans.
In a heavy 6-quart skillet heat and cook chopped tomatoes until vegetables soften then add bean and tomato pureé plus additional drained can of black beans.
Add sherry Simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add diced HoneyBaked Ham.
Heat 3 to 4 tablespoons Sherry vinegar through and serve. Garnish with sour cream and coarsely chopped lightly toasted pumpkin seeds.Makes 8 cups