This is a basic black beans recipe which uses leftover ham from Christmas. You can also use kielbasa (polish sausage) chopped or sliced.
3/4 pound of chipped ham 1 pound of dry black beans or 3 cans of the ready to eat if you lean that way 1 quart of tomato sauce (home canned, or use a large can of the commercial stuff if you must) 12 ounces of whole kernel corn. (use a can of the commercial stuff if you must) 1 large onion chopped (I prefer sweet, you may like sharp) 1 large bell pepper chopped(I keep a bag of sweet pepper in the freezer)
Put the beans in a large pot with 3 quarts of water and cook them on medium low (slow steady boil) for an hour. Rinse and drain the beans, and put them back in the pot with enough water to just cover the beans. Add the ham, tomato sauce, onion, corn, and pepper. Cook on low simmer for another hour then add the following spices
2 teaspoons Tony Chachere's cajun seasoning 1 heaping teaspoon of dried parsley 1/2 teaspoon of powdered cardamon (adjust to taste, I like cardamon in cajun dishes) 1/2 teaspoon of thyme leaves more or less 1/2 teaspoon of celery seed more or less 2 cloves garlic (or use garlic powder) Salt and pepper to taste If adventurous, add 2 Cuban Oregano (Torbangun) leaves
Leave the spices in the soup to meld flavors for about 10 minutes, then serve with fresh cornbread.