Soupa de Feijoas

• 2 cups kidney beans, canned or dried
• 1 soup bone, with about 1 lb. meat on it.
• 3 tsp. salt
• Few grains pepper
• 1 clove garlic
• Oil for frying
• 1 med. onion, chopped
• 2 quarts water
• 3/4 cup diced potatoes
• 3/4 cup diced carrots
• 1-1/2 cups shredded cabbage
• 2 cups watercress cut in 1-inch lengths

If dried beans are used, wash and soak overnight in 2 cups water. Cook until tender. Cut meat off bone and sprinkle with salt and pepper. Fry meat in Dutch oven in a little oil with onion and garlic until brown. Add water and bring to boil. Now add beans and all the vegetables except 1 cup watercress. Simmer until meat is very tender and will come apart with a fork. Add remainder of watercress just before serving.