Black Bean Soup

2 lbs dried back beans
1 large onion
2 tbsp powdered garlic
2 tbsp ground cayenne
2 tbsps pepper seasoning
salt
1/2 cup bacon grease
1 1/2 lbs Eckrich skinless sausage
grated cheddar/monterrey jack
corn tortillas
chopped fresh onion

Soak beans overnight
Rinse and inspect, throw out any bad beans
Cover with water 2 to 3 inches over top of beans, start on a slow simmer

Chop onion and fry in bacon grease, add onion and grease to beans.
Add cayenne and pepper seasoning. The pepper seasoning I have is dried coarse ground hot peppers with seeds.
Salt to taste, I add quite a bit.

Cook at a simmer for hours, stirring occasionally, until beans are very tender and bean likker is thick, and you are finding that you have to stir every 5 minutes or so to prevent sticking.
Cut sausage into 1/2 inch slices and add and cook another 20-30 minutes stirring every 5 minutes.

Serve in large bowls with a handful of shredded cheese on top and a pile of lightly fried corn tortillas on the side and chopped fresh onion.

I love black bean *anything* and this looks delicious! Gotta try it...even though it's already hot here in Texas!

Dawn