Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         black beans
   2 1/2  quarts        water
   5      strips        bacon -- cut in small
   2      stalks        celery -- chopped
   2                    medium-size onions -- chopped
   2      tablespoons   flour
                        rind and bone from smoked -- ham
                        OR 2 smoked ham hocks -- split
   3      pounds        beef bones
   3      sprigs        parsley
   2                    bay leaves
   2      cloves        garlic -- halved
   2                    carrots -- cut in pieces
   2                    parsnips -- chopped
     1/4  teaspoon      ground pepper
   2      teaspoons     salt
     3/4  cup           Madeira
   2                    hard cooked eggs
                        lemon slices -- sprinkled
                        parsley

Preparation:

Wash beans, cover with cold water and soak overnight. Drain and wash again. Place them in a casserole and add 2 1/2 quarts water. Cover and simmer 90 minutes. Cook bacon in heavy kettle for a few minutes. Add celery and onion and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute. Add ham and beef bones, parsley, bay leaves, garlic, carrots, parsnips, pepper, salt and beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary. Remove bone and ham rind or hocks and blend half of the soup in blender. Remove any meat from ham bone or hocks, chop fine and return to soup. Add blended soup. Add wine and chopped eggs. Mix well. Garnish with lemon. Colorado Cache Cookbook (1978)