Categories: Soups/stews, Beans, Mexican 
      Yield: 2 servings 
  
      2 tb Vegetable oil                       2 c  Of water 
    1/4 c  Diced celery                        2 ts Salt 
    1/4 c  Diced onion                         2    Corn tortillas 
    1/4 c  Diced bell pepper                   2 tb Cilantro (Chinese parsley) 
  1 1/2 c  Black beans                     
  
  Boil black beans in water for 2 minutes; remove from heat. Let soak in 
  cooking water for 1 hour, or overnight if preferred. Saute celery, onion, 
  and bell pepper in oil, until slightly tender. Then in bean soup, add salt, 
  cilantro, and saute vegetables. Covered and simmer, until beans are soft, 
  about 2 to 3 hours. Slightly mash some beans, and stir. 
   
  In frying pan, warm up tortillas on both sides until they are bendable. Put 
  a tortilla in bowl, then ladle black bean soup on top of the tortilla. 
  Makes 2 servings.