The Coach House'S Black Bean Soup - cooking recipe

Ingredients

3 cups black beans
3 quarts water (for cooking)
5 slices bacon, cut in small pieces
2 stalks celery, chopped
2 onions, chopped
3 lbs beef bones
1 smoked ham, shank with rind split
2 carrots, chopped
3 sprigs Italian parsley
2 bay leaves
2 garlic cloves, cut in half
2 parsnips, chopped
1/2 teaspoon pepper
1 1/2 cups madeira wine
2 hard-boiled eggs, chopped fine

Preparation

Wash beans in a colander. Put in a bowl. Cover with cold water and let soak overnight, refrigerated.
Drain and wash again.
In a large casserole, combine drained beans with the 3 quarts of water. Cover and simmer for 90 minutes.
In a heavy kettle, saute bacon a few minutes, then add celery and onion and cook until tender. Do not brown.
Add beef bones, ham shank, remaining herbs and vegetables and pepper. Add beans and their cooking liquid. Cover and simmer for 3-4 hours, until beans are very tender. Add more water if necessary.
Remove bones and ham. Puree soup in a food mill. Return to pot, add Madeira and chopped eggs. Mix well and serve.