Black Bean Soup - cooking recipe

Ingredients

1 lb. dried black beans
6 c. cold water
2 c. dry white wine
2 c. chopped onions
3 carrots, thinly sliced
1 c. diced ham
2 Tbsp. lemon juice
1/4 tsp. red pepper
salt and pepper to taste
3 cloves garlic, smashed
2/3 c. dry sherry
2 eggs, hard-boiled and chopped fine

Preparation

Pick over beans well and wash and drain.
Cover with 4 inches of water and soak overnight.
Drain beans; discard water.
Rinse with fresh water.
Cook beans in 6 cups of cold water; bring to boil, partially covered, stirring occasionally.
Simmer 2 to 4 hours until tender.
After 1 hour of cooking, add onion, carrot, diced ham, lemon juice, red pepper, salt and black pepper, garlic and white wine; also more water if necessary.
When done, take out part of mixture and puree.
Put back into pot.
Add sherry. Sprinkle chopped egg on soup when served.