Title: Black bean soup spanish style
 Categories: Soups/stews, Mexican, Garlic, Beans, Sauces
      Yield: 4 Servings
 
      1 c  Black Beans
      4 c  Water
      4    Bay Leaves
    1/4 ts Celery Seed
    1/2 c  Chopped Celery
      1 c  Chopped Onion
      1    Clove Garlic, Minced
    1/4 ts Dry Mustard
      1 ts Chili Powder
      4 dr Tabasco Sauce
      1    Hard Boiled Egg, Sliced
    1/2 c  Sour Cream
           Salt And Pepper To Taste
 
  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
  seive.  Repeat.  Heat. Adjust seasoning if necessary.  Serve hot with
  2 T sour cream and egg slices.