- 4 cups (2 pounds) dry black beans
- 1 medium onion, chopped green pepper
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tbsp cooking oil
- 2 smoked ham hocks
- 2 tsp chicken bouillon granules
- 3 bay leaves
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp sugar
- Pinch pepper
- 1 lb kielbasa
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- Rinse beans; place in a large kettle or Dutch oven
- Add water and bring to a boil
- Reduce heat; cover and simmer until beans wrinkle and crack, about 1-1/2 hours
- In a skillet over medium heat, saute onion, green pepper, celery and garlic in oil until tender
- Add to bens
- Add ham hocks, bouillon and seasons
- Cover and simmer for 1-1/2 to 2 hours or until beans are tender
- Cook kielbasa until juices are no longer pink
- Cut in half lengthwise; slice into 1/4-in. pieces
- Add kielbasa and tomatoes to soup
- Remove ham hocks; cut meat from bones and return to the soup cover and simmer for 30 minutes
- Remove bay leaves
