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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups dried black beans |
2 stalks celery, cleaned and chopped |
1/2 cup chopped onion |
1/4 cup butter or margarine, divided |
3 1/2 quarts water |
1 meaty ham bone |
2 teaspoons salt |
1/2 teaspoon pepper |
1/4 teaspoon dry mustard |
3 tablespoons sherry |
lemon slices |
Directions:
1. Sort and wash beans; place in a large mixing bowl. Cover with water 2 inches above beans; let soak overnight. Drain well.
2. Sauté celery and onion in 2 tablespoons butter in a large Dutch oven until tender. Add water, ham bone, and beans; stir well. Bring to a boil. Reduce heat; cover and simmer 3 hours or until beans are tender. Remove and discard ham bone.
3. Drain bean mixture, reserving cooking liquid in Dutch oven. Puree beans, and return to Dutch oven; stir well. Bring to a boil; stir in remaining butter, salt, pepper, and mustard. Reduce heat; cover and simmer an additional 15 minutes. Stir in sherry.
4. Ladle soup into individual bowls; garnish each serving with a lemon slice. Serve warm.
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