Instructions: Soak the beans in cold water to cover overnight.

Remove meat from the ham bone, cut it into 1/2-inch cubes (about 3 cups) and reserve. Drain beans and place in the crock pot with the ham bone. Add corn, chicken stock, oregano, paprika, chili powder, black pepper, bay leaves, if using, and additional water or stock, if needed, to slightly cover. Cover crock pot and cook on HIGH for 3 to 4 hours.

Add the remaining ingredients except reserved ham cubes and green onions, mix well. Shift cooker to LOW setting and cook for about 5 additional hours. For more zing, add cayenne or crushed red pepper flakes when adding second set of ingredients.

About 30 to 40 minutes before end of cooking time, remove bay leaves; mash some of the beans against the side of the liner to thicken the soup slightly; add the reserved ham cubes and sliced green onions. Taste, and adjust seasoning if necessary.

Serve as complete meal or over rice. Leftovers freeze well.

This recipe yields 10 servings.

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