Black Bean Soup

Yield: 4 to 6 servings

• 1 lb black beans, dried
• ham
• 1 can diced tomatoes (14.5 oz.)
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1 tbsp taco seasoning
• cayenne pepper, to taste
• salt & pepper, to taste

Notes: I use what is left of a ham after we have eaten most of it. Boil ham bone then pick the meat off and chop. Discard the water.

Preparation: If you have time, soak beans in water then rinse. Chop ham, onion and pepper.

Directions:

1. In a big pot, add all the ingredients and enough water to cover. Careful with the cayenne pepper.
2. Bring to a boil then reduce heat to medium-low.
3. Check water level and stir regularly - black beans seem to stick a lot.
4. Check the beans for softness after 45 minutes. Continue cooking until beans are tender but not overcooked.

Source: Tim Kelly

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