Black Bean Soup

• 4 c. dried black beans
• 8 c. water
• 2 medium onions, diced
• 2 jalapeno peppers, seeds removed, chopped fine
• 1/2 lb. diced bacon
• 4 medium tomatoes, peeled and diced
• 1 Tbsp. garlic powder
• 1 c. cooking sherry wine
• 2 Tbsp. cumin
• 2 Tbsp. oregano

1. Rinse beans in colander with running cold water and discard any stones or shriveled beans.
2. Place beans in stewpot and cover with water.
3. Heat to boiling and cook 3 minutes. Remove from heat, cover, and let soak for 1 hour.
4. Drain and rinse beans. Meanwhile, saute onions, bacon, and jalapeno.
5. Return beans to the pot with 8 c. water, add the sauteed mixture and the remaining ingredients.
6. Reduce heat to low, cover pot and simmer for several hours, or until beans are very
7. tender.
8. Serves 8-10.

black beans, water, onions, jalapeno peppers, bacon, tomatoes, garlic powder, cooking sherry wine, cumin, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4892 (may not work)