2 lb. dried black beans, soaked to soften according to pkg. directions
4-5 qt. defatted turkey or chicken stock
2 tbsp. olive oil
1 lg. onion, diced
1 lg. sweet red pepper, diced
1 tbsp. ground cinnamon
1 tbsp. ground paprika
2 tbsp. ground cumin
1 tbsp. Tabasco sauce
2 lg. bay leaves
1 lb. kielbasa or turkey kielbasa, diced
1/2 c. sherry

Optional: Relish - diced onion, minced fresh cilantro, minced canned jalapeno, to taste.

Cook and soak black beans according to package directions to soften (this may be done one day in advance).

In a large pot (6 quart capacity), heat olive oil over medium heat and saute diced onion and pepper until soft. Drain and rinse soaked black beans and add to pot with stock, cumin, paprika, cinnamon, and bay leaves. Bring to boil, stirring to keep beans from burning on the bottom of pot, reduce heat to low and cook, covered, for 3-4 hours, until beans are soft. Remove bay leaves and mash beans in pot with potato masher; add kielbasa, and cook an additional half hour uncovered over very low heat, stirring occasionally to avoid scorching bottom. Add Tabasco and sherry, and thin if soup seems too thick. Serve with onion, cilantro and jalapeno relish; or fresh tomato salsa and sour cream.