Title: Black Bean Soup Spanish Style
Categories: Soup Mexican Garlic Bean
Yield: 4 Servings
| 1 | c | Black Beans |
| 4 | c | Water |
| 4 | | Bay Leaves |
| 1/4 | ts | Celery Seed |
| 1/2 | c | Chopped Celery |
| 1 | c | Chopped Onion |
| 1 | | Clove Garlic, Minced |
| 1/4 | ts | Dry Mustard |
| 1 | ts | Chili Powder |
| 4 | dr | Tabasco Sauce |
| 1 | | Hard Boiled Egg, Sliced |
| 1/2 | c | Sour Cream |
| | | Salt And Pepper To Taste |
Sort and wash beans. Soak overnight in water. Add bay leaves, celery seed
and celery. Bring to a boil, cover, reduce heat and simmer 1 hour. Cook
onion and garlic until tender in 1 T salad oil. Add to beans with
remaining ingredients except egg and sour cream. Simmer for an additional
hour or until beans are very tender. Remove bay leaves. Carefully put 1/2
through a blender or rub through a seive. Repeat. Heat. Adjust seasoning
if necessary. Serve hot with 2 T sour cream and egg slices.