Black Bean Soup

1 c. black beans, soaked and drained
1 ham bone
1 stalk celery
¼ t. pepper
2 T. butter
1 ½ T. sherry
1 quart water
1 T. onion, chopped
1 t. salt
1/8 t. dry mustard
¾ T. flour
lemon slices

In a pot combine beans, water and ham bone. In a frying pan combine onion and 1 T. butter. Cook until onion is tender; add to beans. Cover and cook slowly for 3 ½ hours. Remove bone. Put mixture through a strainer; return to pot. Add salt, pepper, mustard, remaining butter; stir. Add sherry; cook until heated. Garnish with lemon slices.

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Remember Your Great Southern Chefs
by Chris Tramel


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