1 Gallon water

1 1/2 c Black beans

1 t Crushed red pepper

Salt and pepper, to taste 2 Cloves garlic, crushed

1 pn Oregano

2 Yellow onions, chopped

1 tb Prepared mustard

1 Handful chopped fresh

-- parsley 1 Handful chopped celery

Soak the beans in 2 quarts of water overnight, then drain. Add the fresh water to the beans in a large pot. Simmer for 5 hours. Add the remaining ingredients. Simmer for another 2 hours. Watch that you don't burn this great soup. Adapted from Jeff Smith, "The Frugal Gourmet"