In a soup pot, combine water, beans and pork. The normal ratio is 1:2, but in this soupy version, it’s 1:3 or 4. Add a good sprinkle of salt. Cook covered in medium heat, as if boiling bone broth. Cook until beans have popped a bit.

Add Moringa leaves, stir until it cooks then turn off heat. Serve hot and enjoy by itself or spooned over rice.