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Cook Time: 8 hours
Total Time: 8 hours
Ingredients:
- 1 pound black beans, soaked overnight, drained
- 1 cup chopped onion
- 2 cloves garlic, minced
- 3 tablespoons butter
- 1 meaty ham bone, cracked
- 1 stalk celery, chopped
- 1 bay leaf
- 1/3 cup sherry or dry white wine
- salt and pepper, to taste
- 2 hard cooked eggs, chopped, for garnish, optional
- fresh chopped parsley
- lemon slices
Preparation:
Put drained black beans in a stockpot; cover with water, bring to a boil, reduce to a simmer, and cook until just tender.
Saute onions and garlic in butter until transparent; combine with beans,
ham bone, celery, bay leaf, and 8 cups of water in the slow cooker. Cook on
high, covered for 1 hour, then turn to LOW and cook for 7 to 9 hours longer. Remove ham bone
and bay leaf. Puree soup and return to pot, or mash to thicken. Add sherry and salt and pepper; heat through.
Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices.
Serves 6
Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices.
Serves 6
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