Backbone and Blackbean Soup

Cook some black beans with a sachet of Rosemary Pete’s Soup Blend, or your own favorites like cumin, coriander, bay leaf, etc. Braise/slowcook (250 degrees for an hour a pound) Grateful Growers pork backbones or neckbones, reserve liquid. Saute’ one diced onion and a whole bunch of garlic until transparent. Put the cooked neckbones and onion/garlic in the pot with the beans. Drain the liquid from one big can of diced tomatoes and add to the pot. Cover and simmer (or crockpot) for several hours. Reduce the reserved pork braising liquid and pour into a pyrex cup, chill and remove the fat, add the reduction to the soup pot. Remove bones, flake the meat into the pot, simmer longer if you like. Salt/season to taste. Garnish with fresh chopped cilantro or parsley

Variations: Add a few chipotle peppers. Include diced celery in the onion/garlic saute.