I had to make some changes due to food allergies and to deal with what was seasonal and in the pantry already.
I omitted the onions but increased the garlic
I used a ham hock, but mine is fresh from the pig, not smoked or cured
I used regular sour cream
I used dried ancho chilies instead of fresh jalapeno peppers
The taste was indeed quite smoky, but lacked any sort of brightness or zing. I grow a much spicier garlic than you'll find in the grocery store, but it gets lost in the starch and long cooking. The regular fat sour cream helped add body and I also added a splash of lemon juice when plating for acidity.
Nonetheless, I had to add quite a bit of hot sauce -- and I'm not a hot sauce fan -- to want to finish the bowl.
As a base recipe for black bean soup, it's not bad, expect the seasoning to need to be reworked and ramped up for your tastes. Or consider serving with fresh tomato salsa as well as the sour cream.