1 lb. black beans, dry
1 lg. onion, cut into thick 1/2" slices
1 green pepper (sweet), minced coarsely
1 red pepper (sweet), minced coarsely
1 smoked pork knuckle
4 qts. water
2 tbsp. olive oil
1 sm. onion, diced
2 tsp. mesquite seasoning

Soak beans in water overnight. In large pot saute onions and half of the red and green peppers in the olive oil until onion is translucent. Add mesquite, stir well. Add pork knuckle, add water and bring to a boil, simmer for 1 hour. Add the beans. Put half of soup into blender to liquify. Return to pot, add remainder of peppers, simmer for 1 1/2 to 2 hours.