1 cup dry black beans
Rinse beans; place in a large kettle and cover generously with water. Allow beans to soak overnight.
1 tbsp salt
2 quarts water
1 lb sliced smoke sausage
1 onion, chopped
1 large garlic cloved, minced
1 tsp chili powder OR Cajun seasoning
1 can (28-oz) diced tomatoes
1 tbsp lemon juice
1 tsp coarsely ground black pepper
Drain the beans well then rinse and drain. Put beans back in large kettle or Dutch oven. Add the salt, water, and smoked sausage. Cook 1 1/2 hours or until beans are slightly tender.
Add the onion, garlic, chili powder or Cajun seasoning, tomatoes, lemon juice, and pepper. Bring back to boiling then lower heat and simmer for 45 minutes to 1 hour.
This soup is good with a thick slice of a crusty whole grain bread.
Note: File Photo