Black Bean Soup

2 ½ cups uncooked dry black beans

8 cups chicken stock

2 T. butter

1 onion, chopped

1 green pepper, chopped

2 T lime juice

1 tsp. oregano

½ tsp. cumin

1 tsp. liquid hot-pepper sauce

1 tsp. garlic powder

salt to taste

lime slices

sour cream

Cover beans with water and soak overnight in a large soup kettle. The next day, drain off the water, add chicken stock, and cook beans until very tender (4-5 hours). After the beans are cooked, melt the butter in a skillet and sauté the onion and green pepper until tender. Puree part of the beans, onion, and pepper in a blender or food processor until coarsely chopped, then return them to the soup kettle. Add the lime juice, oregano, cumin, hot-pepper sauce, garlic powder, and salt. Simmer 30 minutes. Adjust the seasoning. To serve, garnish with lime slices and sour cream. This soup freezes exceptionally well. I like this served with rice.