1 Gallon water
1 1/2 c Black beans
1 t Crushed red pepper
Salt and pepper, to taste 2 Cloves garlic, crushed
1 pn Oregano
2 Yellow onions, chopped
1 tb Prepared mustard
1 Handful chopped fresh
— parsley 1 Handful chopped celery
Soak the beans in 2 quarts of water overnight, then drain. Add the fresh water to the beans in a large pot. Simmer for 5 hours. Add the remaining ingredients. Simmer for another 2 hours. Watch that you don’t burn this great soup. Adapted from Jeff Smith, “The Frugal Gourmet”