1 lb. black beans (Goya: frijoles negros)
1/2 lb. Polish sausage (Kielbasa), cut in pieces
1 clove garlic
3 tbsp. vegetable oil
1 med. onion, chopped
1/4 c. green pepper, chopped
1 lg. orange
1 c. frozen mixed vegetables (for color), optional

Cover beans with 1 inch water and let soak overnight. Change the water and at least four hours before the meal, begin to boil the beans until tender, skimming the foam. 1/2 hour before the meal, brown the Kielbasa in the oil with the crushed garlic clove. Remove garlic when brown and add green pepper and onion - saute until translucent. Remove water from the beans and mash half of them, adding enough fresh water to bring them to a pourable puree. Add skillet mixture and beans to the puree and reheat.

Grate shiny rind from half of the orange and add to the cooking soup. Salt to taste. Add optional vegetables during the last eight minutes of cooking and serve with garnish of circles of the other half of the orange. Serves 6.