my black bean soup

The ingredient list is estimates. I simmer bones in soup to get the savor. I actually added all of the spices in at the end of the cook, tasting until it was right. Ideally you're supposed to add the spices at the time listed below to get the flavors to go together and then taste test and adjust at end of cook as needed.

• Pork shoulder roast bones

• 1 sack of uncooked black beans

• 1 head cauliflower

• 1/2 yellow onion

• garlic

• carrots

• 1 potato

• sour cream

• beef bouillon

• bay leaves

• salt

• pepper

• oregano

• sage

• red chile powder

• water

1. Boil up the beans. Follow the instructions on the package, or bring the beans to a boil in a large pot. Leave them at a full boil for ten minutes or so. Then reduce heat to low, cover the pot, and simmer until the beans are tender, about an hour or so. Stir occasionally. Taste test the beans to be sure they're fully cooked. Drain the beans and return them to the pot

2. Chop the cauliflower, onion, carrots, and potato. Mince some garlic. I usually use the end of a pork shoulder roast or a similar pork cut (leftovers). I pull the thick layer of skin/fat off the roast and chop the meat. If you don't pull the thick skin layer off it will put too much grease into the soup.

3. Add the vegetables, meat, and bones to the beans. Fill the pot with water. Add the seasoning. For this soup I toss in so many bay leaves, sage, oregano, and red chile powder. Add in between 1/3 to 1/2 a small container of sour cream, pepper, salt, and beef bouillon. Remember that the bouillon is salty, so be careful in adding salt.

4. Turn the heat on and bring the soup to a boil. Reduce the heat and simmer until the vegetables are done, usually like a half hour or so. Stir occasionally.

5. Check the taste. Make sure the vegetables are done and adjust the seasoning as desired.

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