1/2 lb. dry black beans
12 c. water
2 1/2 tbsp. chicken bouillon granules
2 bay leaves
1 tbsp. oregano
1 tsp. basil
2 cloves garlic, minced
5 slices bacon, chopped
1 chorizo or hot Italian sausage, casing removed & in chunks
1 onion, chopped
1 fresh jalapeno pepper, seeded & diced finely (don't get in your eyes)
2 tsp. cumin
15 oz. tomato puree
3/4 c. frozen corn
1 bottle beer
1/2 tsp. pepper
1/2 c. white rice (not the instant variety)

Combine beans, water, bouillon in large soup pot and bring to boil. Simmer 20 minutes. Add bay leaves, oregano, basil, garlic, jalapeno and tomato puree, simmer partly covered 2 1/2 hours. Fry bacon, sausage and onion in separate pan until meat is cooked; stir in corn and cumin; set aside. After the 2 1/2 hours, stir rice and beer into bean mixture, add pepper and return to boil. Cover and simmer over low heat 25 to 30 minutes, until rice is done. Stir in bacon mixture, heat through and serve. Good with cornbread and honey. Serves lots.