Black Bean Soup 1

• 1 lb. dried black beans
• 10 c. water
• 1/4 lb. salt pork
• 3/4 tsp. powdered mustard
• 3/4 tsp. warm water
• 1/3 c. instant minced onion
• 1/4 c. sweet pepper flakes
• 1 tsp. instant minced garlic
• 1 tsp. oregano leaves
• 1/2 tsp. cumin seed
• 1/4 tsp. ground black pepper
• 2 Tbsp. lemon juice
• 1 tsp. salt
• 2 Tbsp. parsley flakes
• hard-cooked egg (optional)

1. Combine beans, water and salt pork in Dutch oven or large heavy stockpot.
2. Bring to a boil.
3. Reduce heat; cover and simmer 2 1/2 hours or until beans are tender.
4. Combine mustard with warm water in cup; let stand 5 minutes for flavor to develop.
5. Add mustard water to cooked beans along with onion, pepper flakes, garlic, oregano, cumin and black pepper.
6. Cover and simmer 30 minutes longer or until beans are tender.
7. (If soup is too thick, add more water.)
8. Stir in lemon juice and salt.
9. Sprinkle with parsley flakes.
10. Garnish with hard-cooked egg, if desired.

black beans, water, salt pork, powdered mustard, warm water, onion, sweet pepper, garlic, oregano, cumin, ground black pepper, lemon juice, salt, parsley flakes, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282430 (may not work)