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Black Bean Soup
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2 c. dry black beans
2 qts. water
1 med. onion, chopped
1/2 lb. lean pork cubes
2 tsp. salt
3 garlic cloves, minced
1 tsp. dried oregano
1 can (6 oz.) tomato paste
Optional toppings: thinly sliced
radishes, finely shredded cabbage,
minced
fresh chili peppers & sour cream
Rinse beans. In a Dutch oven, combine beans and water. Bring to a boil. Reduce heat; cover and simmer until beans wrinkle and crack, about 1 1/2 hours. Add onion, pork, salt, garlic and oregano. Simmer, covered, 1 1/2 to 2 hours or until beans and pork are tender.
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