2 c. black beans
8 c. cold water
2 stalks Kombu (edible seaweed)
3 med. onions, chopped
2 stalks celery, chopped
1/4 c. olive oil
1 garlic clove, crushed
2 bay leaves
2 tbsp. parsley
1 smoked turkey drumstick
1/2 tsp. to 2 tsp. black pepper
4 c. warm cooked rice

Place beans in soup kettle with enough water to cover entirely. Soak overnight. Drain water off beans and fill kettle with 8 cups cold water, turkey drumstick and Kombu. Cook beans on low heat about 1 hour. Saute garlic, onions, celery and parsley in oil and add to soup kettle along with all other ingredients. Continue cooking over low heat, 1 1/2 to 2 hours or until soft (about 2 1/2 to 3 hours in total). Add small amount of water if beans become too thick.

Remove turkey drumstick from kettle and cut meat away from bone and dice into small pieces. Return meat to kettle. Heat just until hot, adjust pepper to taste. Serve over rice. OPTIONAL: An excellent addition is shredded cheddar cheese or sour cream spooned on top with chopped raw onions. Serves 8.