1) Place beans and water in a pot, bring to boiling and cook for 3 minutes. Remove, let cool, covered, for 1 hour.
2) Add the ham hocks, celery, onion, bay leaf, salt, pepper, and oil. Bring to boiling, lower flame, and simmer, covered for 2 hours. Remove ham hocks and bay leaf.
3) Puree the beans, place in pot. Remove the meat from the cooked ham hocks, discarding any fat and bones. Add meat and sherry to pot. Simmer over low flame until hot. Spoon into bowls, topping with green pepper, egg, and 1 tablespoon sour cream.