- 1 onion, chopped
- 1 T olive oil
- pork bone and fat
- 2 C dried black beans, rehydrated for 4-6 hours and rinsed thoroughly
- 2 C reserved juice from canned tomatoes (or just canned tomatoes)
- 2 C stock (chicken, veggie, or both)
- salt and pepper
- 1 C shredded cabbage
- 2 shredded carrots
- 1/2 lemon, juiced
- 1/2 t salt
Saute the onions in olive oil in a stock pot over medium high heat. When translucent add the pork bone and fat and brown for 5 minutes. Add the beans, tomato juice, and stock.
Bring to a boil then reduce the head to medium low. Cook for 2 hours or until the black beans are tender. Add water as the liquid cooks down. Season with salt and pepper when finished cooking.