03Add ham, cumin, coriander, thyme, and oregano to vegetables and cook for 1 minute.04Add drained black beans, chicken bouillon powder, water, and salsa and simmer until beans are tender.05Add more water if necessary.06Serve immediately or add 1/2 c water and refrigerate overnight, and reheat.07Makes 4 servings of 1-1/4 cups.08Garnish with 1/4 oz of cheddar shreds and 2 T of sour cream.