Add other meats and stir to brown. Add bell pepper, onion, garlic, celery, parsley, oregano, basil, bay leaf, and clove.

Salt and pepper moderately, taste after cooking several hours and add more if needed.

Add beans and soak water and if necessary add more water to cover entire ingredients by at least two inches. Stir in 2 bouillon cubes. Cover and cook on crock pot high for three hours then turn to low for at least six hours. If cooking in a stove top soup pot, bring to a LOW boil for two hours then continue cooking on low simmer for six hours, stirring every hour or two to keep from sticking on the bottom of the pot.

I like to use the crock pot and leave it cooking on low overnight. I stir it about twice and sometimes find it necessary to add water. If it gets too watery, take about 1/2 cup of beans and mash with a fork until pasty to add back as a thickener. About an hour before serving stir in vinegar.

Serve beans and meat over rice. I have found brown rice to be quite tasty but white rice is fine too. Serve in a soup bowl and top with fresh chopped onion. The Brazilians top with farina or wheat germ.

Serve the extra sausage, which has been browned separately, on the side for those who want extra meat.

Complement your main dish with a mixed green salad consisting of and oil and a good quality vinegar or a good Italian type salad dressing, and a basket of garlic bread. Dessert should be light such as sherbet or vanilla ice cream topped with creme de Menthe. Invite at least a dozen friends to enjoy the feast.

Leftover black beans freeze well for months.