1 lb. dried black beans
6 c. water
1/4 lb. salt pork
2 cloves garlic, finely minced
1 tsp. cumin seed
1 tsp. oregano
1/2 tsp. dry mustard
2 tbsp. oil
2 c. finely chopped onion
1 green bell pepper, cored, seeded & chopped
Juice of 1/2 lemon
6 slices lemon
1 hard cooked egg, chopped

Combine beans and water in a large pan and soak 4 to 8 hours. Add salt pork and simmer partly covered until almost tender.

Combine the garlic, cumin, oregano and mustard in a mixing bowl and mash with a large spoon until well blended.

Heat the oil and cook the onion and green pepper, stirring, until wilted. Add the garlic mixture, lemon juice and one half cup of the bean liquid. Cover and simmer about 10 minutes. Spoon this into the beans, partly cover and simmer one hour longer, or until the beans are thoroughly tender.

Pour 2 cups of beans with liquid into the container of a blender and blend well. Return to pan and stir. Serve in hot soup bowls. Garnish with lemon slices and sprinkle with chopped egg.