I put 2 TBSP of olive oil, heated in bottom of my stock pot. Then, I tossed in about 10 peppercorns and let them pop. Added 1.5 onions diced, 1 serrano pepper and 5 cloves of garlic crushed and cooked until softened. Then I threw in 2 ham shanks and added water until they were covered. Added 2 bay leaves. Covered and simmered for 30 minutes.
After 30 minutes, I added 2 cups of rinsed black beans, salt, pepper and cumin and covered and let simmer for 1.5 hours.
I removed shanks, let them cool and removed the meat from the bone and added meat back to the stock.
Then I chopped up 2 sweet red peppers and tossed in along with 1 cup of frozen corn, overed and let cook for 10 more minutes. I removed the bay leaves before serving.