Preparation:
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 sieve. Repeat. Heat.
Adjust seasoning if necessary.
Serve hot with 2 tbs sour cream and egg slices. |
