Black bean soup spanish style

Yield: 4 servings

Measure Ingredient
1 cup Black Beans
4 cups Water
4 \N Bay Leaves
¼ teaspoon Celery Seed
½ cup Chopped Celery
1 cup Chopped Onion
1 \N Clove Garlic, Minced
¼ teaspoon Dry Mustard
1 teaspoon Chili Powder
4 drops Tabasco Sauce
1 \N Hard Boiled Egg, Sliced
½ cup Sour Cream
\N \N 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 ½ through a blender or rub through a seive. Repeat. Heat. Adjust seasoning if necessary. Serve hot with 2 T sour cream and egg slices.

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