Recipe - Jeremy Rifkins Black Bean Soup

2 cup Black beans
4 md Onions; coarsely chopped
Peanut oil
1 lg Green pepper; chopped
4 lg Garlic cloves; finely
chopped
1 teaspoon Cumin
1 teaspoon Oregano
One half teaspoon Dried mustard
2 cup Tomatoes, fresh; peeled,
chopped for use OR
1 One half cup Tomatoes, canned
Juice of 1 lemon
Salt and pepper to taste

Soak the beans in water overnight. Next day, in a large pot, simmer beans
in 5 cups of water 1 hour or more, until tender. Meanwhile, pour a small
amount of oil in a frying pan and saute the onions, green pepper and garlic
until tender. Add the seasonings.

When vegetables are browned, add them to the soup pot along with the
tomatoes and cook another half hour.
Add water if the soup is too thick. Before serving, add the lemon juice.
Serve soup with a plate of corn chips, guacamole, and a fresh green salad.

Recipe by Carol Rifkin, Jeremy's wife

Greenhouse Crisis Foundation/ MM by Dianne Smith/DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini