2 c Black beans

4 md Onions -- coarsely chopped

Peanut oil 1 lg Green pepper -- chopped

4 lg Garlic cloves -- finely

--chopped 1 t Cumin

1 t Oregano

1/2 ts Dried mustard

2 c Tomatoes, fresh -- peeled,

--chopped for use OR 1 1/2 c 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