- Remove spice packet from soup box.
- Wash and drain beans.
- Soak beans overnight.
- Drain and rinse.
- Assemble beans, bay leaf, and stock or water in a 4 qt. pot.
- Bring to a boil, reduce heat and simmer gently for 2 hours uncovered, or until beans are tender.
- Drain beans and set aside.
- Heat butter in large, nonstick skillet. Add garlic, spice packet, and corn and cook for 6-8 minutes.
- Add black beans, cream cheese, salt, pepper and honey. Stir in chives.
- Transfer to a serving bowl and garnish with additional fresh chives.