Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Black beans 1 ts Oregano
4 md Onions; coarsely chopped 1/2 ts Dried mustard
Peanut oil 2 c Tomatoes, fresh; peeled,
1 lg Green pepper; chopped --chopped for use OR
4 lg Garlic cloves; finely 1 1/2 c Tomatoes, canned
--chopped Juice of 1 lemon
1 ts Cumin Salt and pepper to taste

Soak the beans in water overnight. Next day, in a large pot, simmer
beans in 5 cups of water 1 hour or more, until tender. Meanwhile,
pour a small amount of oil in a frying pan and saute the onions,
green pepper and garlic until tender. Add the seasonings.

When vegetables are browned, add them to the soup pot along with the
tomatoes and cook another half hour.
Add water if the soup is too thick. Before serving, add the lemon
juice. Serve soup with a plate of corn chips, guacamole, and a fresh
green salad.

Recipe by Carol Rifkin, Jeremy's wife

Greenhouse Crisis Foundation/ MM by Dianne Smith/DEEANNE

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