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.
- 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
- 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.
Originally published as Black Bean Soup in Country Extra January 1992, p51
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Reviewed Sep. 10, 2013