Black Bean Soup Spanish Style
- 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.
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.
