Black Bean Soup

• 1 cup dried black beans
• 1 quart cold water
• 1/2 onion, sliced
• 1 stalk celery, diced
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/8 teaspoon dry mustard
• Dash cayenne
• Sour cream

Wash & soak beans overnight in cold water. Sauté onion & celery in 1 tablespoon butter until lightly browned; add to beans, bring to a boil. Low heat to a simmer. Cook covered for 3 hours or until beans are soft, adding more water as it boils away. When beans are tender, allow to cool slightly, about 30-60 minutes. Purée lightly in food processor. Pour beans back into pan, adding well mixed seasonings. Reheat on low heat. Melt remaining tablespoon of butter, gradually adding flour. Mix well. Add flour mixture slowly to soup gradually, stirring well as soup thickens. Ladle into bowls, topping with a spoon of sour cream. Serve with fresh baked corn bread.

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