MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Brenda’s Black Bean Soup
  Categories: Soups, Ceideburg 2
       Yield: 1 servings
       3 c  Dried black beans
       2    Ham hocks
       1    Bell pepper (chopped)
       1 sm Onion (chopped)
       1    Whole sour orange or
       1 tb Vinegar (if you used a
            -sweet orange or tangerine)
       1    Stick oleo
       2 tb Of flour
            Salt and pepper to taste
   Tried out the “White Trash Cookbook” last night and whipped up this
   black bean soup.  In spite of the fact that I forgot to finish it
   with the browned flour and butter, it turned out pretty darn good, if
   a tad bland. (I did cheat and use real butter instead of oleo.)
   Here’s the recipe. Never having had black bean soup before, let alone
   making it, I'm not sure what would be kosher to liven it up a bit.
   Anyone have any tips? I served it with cornbread and a plate of
   sliced homegrown tomatoes. BTW, the recipe is transcribed exactly as
   it appears in the book to give a taste of Mickler’s writing style.
   Pretty neat stuff, though I'm not sure if I'm ready for the cold
   collard sandwich yet...
   Put your beans in a soup pot and cover with water.  Boil, take off
   the fire and let sit til cool.  Cook onions and bell peppers in 1/2
   the oleo until limp.  Add them and the ham hocks and orange to the
   cooled beans; cover charitably with water.  Simmer until beans is
   soft (1 to 2 hours). Fish out the orange right now, before it gets
   tore up.  With the rest of the oleo, brown the flour in a black
   frying pan, then stir it into the beans. Brenda says:  “Make sure you
   got a soup, now.  If you need to add some more water, do it.”
   From “White Trash Cooking”, Ernest Matthew Mickler.  Ten Speed Press,
   1986. ISBN 0-89815-189-9.
   Posted by Stephen Ceideberg; August 25 1992.