Dutch Oven Black Bean Soup

Name: Dutch Oven Black Bean Soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 2 quarts.
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

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

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.