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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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This should be a thick soup, but I often add water if too much liquid has boiled away. It has a nice consistency, and the garnishes add flavor. Ingredients:
2 cups dried black beans |
2 quarts water |
1 medium onion, chopped |
1/2 pound lean pork cubes |
2 teaspoons salt |
3 garlic cloves, minced |
1 teaspoon dried oregano |
1 can (6 ounces) tomato paste |
optional toppings: thinly sliced radishes, finely shredded cabbage, minced fresh chili peppers and sour cream |
Directions:
1. 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. Stir in tomato paste; heat through. Ladle into soup bowls. If desired, top with radishes, cabbage, peppers and sour cream. Yield: 2 quarts.
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