Makes 8 servings.
3 (15-oz.) cans black beans, drained OR 1 (1-lb.) pkg. dried black beans
Water (to cover soaked and drained beans)
1 lb. smoked sausage, cut into pieces, optional
1 1/2 cups chopped onion
1 1/2 cups chopped bell pepper
1 1/2 cups celery
2 cloves garlic, minced
2 tsps. dried thyme
1 1/2 tsps. dried, crumbled oregano leaves
1 1/2 tsps. black pepper, or to taste
1/4 tsp. cayenne
1 chicken bouillon cube
5 bay leaves
1 (8-oz.) can tomato sauce
1 cup water (to add to pot if using drained canned beans)
4 cups rice, cooked OR cornbread

1. For dried beans: Cover beans with water and soak them in cold water for at least an hour then rinse and drain. Place beans in large pot and cover with tap water.

2. If using sausage, cut the sausage into pieces, then steam in a little water, in small skillet, to render some of the fat. Drain, then add the sausage to the beans.

3. Add onion, bell pepper, celery, garlic, seasoning, bouillon cube, bay leaves and tomato sauce. Cook for about 1 to 1 1/2 hours or until beans are tender.

4. If using canned beans: Drain beans then add all ingredients except rice. Cook until vegetables are tender, about 30 to 40 minutes.

5. Serve over hot cooked rice or cornbread.