Black Bean Soup -- Spanish Style

Course : Beans
Serves: 4
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1 cup black beans
4 cups water
4 pieces bay leaves
1/4 teaspoon celery seed
1/2 cup chopped celery
1 cup chopped onion
1 clove garlic
1/4 teaspoon dry mustard
1 teaspoon chili powder
4 drops Tabasco sauce
1 large hard boiled egg -- sliced
1/2 cup sour cream
1 teaspoon salt and pepper to taste

Preparation / Directions:

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.

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