Rinse all the beans with cold water. Place the beans in a large bowl and soak overnight with water.
Drain the beans and put them into a large pot. Fill the pot with water so the beans are covered and boil for 1 hour or until the beans are cooked. Additional water may be added to the pot to avoid drying or scorching of the beans.
In a small saucepan, add olive oil and heat with medium-high heat.
Put the onions and garlic in the saucepan and saut� until the onions are transparent. Add the cumin to the saucepan and stir.
Add the saucepan mixture and the crushed tomatoes to the beans. Simmer the mixture for 20 minutes.
Add the corn and cinnamon to the mixture and cook for 15 minutes.
Use salt, pepper, and cayenne to season to desired taste.
