Ingredients

* 2 onion, chopped
* 2 cloves garlic, minced
* 3 tablespoons butter
* 1 pound black beans, soaked overnight,
* drained
* 1 ham bone, cracked
* 1 stalk celery, chopped
* 1 bay leaf
* 1/2 cup sherry, or dry white wine
* salt and pepper, to taste

Saute onions and garlic in butter until transparent. Combine with beans, hame 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.

Tags for this recipe :

Tags: Crock Pot Recipes, Pork Recipes, Egg Recipes

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