Cuban Black Bean Soup

Serve hot to 6 as a meal with salad, Cuban bread, and dry or medium sherry.

1 pound dried black beans
10 cups water
1/4 pound salt pork or country ham
2 cloves garlic, finely minced
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon dry mustard
2 Tablespoons olive oil
2 cups onion, finely chopped
1 green pepper, chopped
juice of 1/2 lemon
salt and pepper to taste
Garnish: 6 slices of lemon and 2 hard boiled eggs, chopped

Soak beans overnight in lots of water. Discard water (to avoid flatulence), then bring 10 cups fresh water to a boil and pour in soaked beans and salt pork or ham. Reduce heat and simmer, partially covered, until nearly tender, about 1-2 hours.

Pound the garlic, cumin, oregano, and mustard together until well blended.

Heat the oil in a saucepan, then sauté the onion and green pepper, stirring, until wilted. Add the spice paste and stir for a minute. Pour in the lemon juice and 1/2 cup of the bean liquid. Cover and simmer 15 minutes. Stir into the beans and simmer for another hour, partially covered.

When ready to serve, pureé 2 cups of the beans, then stir back into the pot. Remove the salt pork (if you've used ham, chop it in small pieces and return to the pot). Ladle soup into bowls and garnish each with chopped egg and a slice of lemon.