2 onions
2 garlic cloves
3 tablespoons butter
1 pound black beans
and drained
1 ham bone
1 celery stalk
1 bay leaf
1/2 cup sherry or dry white wine
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Saute onions and garlic in butter until transparent. Combine with beans, ham bone, celery, bay leaf, and 2 quarts water in the crock pot. Cook on HIGH, covered for 2 hours, then on LOW for 8 to 10 hours.
Remove ham bone and bay leaf. Puree soup and return to pot. Add sherry, salt and pepper and heat through.
Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices.
This recipe yields 6 servings.
Nutrition Facts not Available
Rating: ()
Added On: February 29, 2008
* Southern U.S. Cuisine (crockpot collection) at http://southernfood.about.com
