Pick through the beans and discard any debris - wash under cold running water.
In a food processor, add garlic, onion, bell pepper, and cilantro.
Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano
and cumin. Add vegetable puree and sauté until just fragrant, 7 to 10 minutes.
Add beans, ham hock, jalapeno, bay leaves, and stock. Slightly cover and simmer
for 2 hours until beans are tender.
When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone,
cut into pieces and set aside.
Using a blender or immersion blender, puree just enough of the beans and stock
(about a third of the total pot) to thicken up the soup and bring everything
together. Return to the heat, add the tomatoes, and simmer 10 - 15 minutes until
thickens a bit.
Season with salt and pepper and fold ham meat back into the soup.
Make the crema by combining sour cream and zest. Serve each soup with a spoonful
of lime crema, a squeeze of lime and some fresh cilantro.