Cuban Black Bean Soup - cooking recipe

Ingredients

1 (12 oz.) pkg. black beans
6 c. water
1 tsp. salt (for beans)
2 cloves garlic
1 tsp. salt (for soup)
1 tsp. ground cumin
1 tsp. oregano
1/4 tsp. dry mustard
2 Tbsp. olive oil
2 onions, chopped
1 green pepper, chopped
1 Tbsp. lemon juice

Preparation

Soak beans overnight or add 1 teaspoon salt to 6 cups of water and bring to a boil.
Cover and simmer for 3 1/2 to 4 hours. Crush together garlic, salt, cumin, oregano and dry mustard.
Heat oil and saute onions about 5 minutes in a large skillet.
Add green peppers and continue to cook until onions are tender.
Stir in seasoning, lemon juice and 1/2 cup bean liquid.
Cover and simmer 10 minutes.
Add to beans.
Cook until flavors blend, about 1 hour.
Serve over rice.
Yield:
6 to 8 servings.