1 pound dried black beans, rinsed and drained

8 C. water

2 T. butter or margarine

2 medium onions, chopped

1 stalk celery, thinly sliced

1 medium carrot, shredded

1 clove garlic, minced or pressed

1 ham hock (about 1 pound)

1/4 C. chopped fresh parsley leaves

1 tsp. salt

1/8 tsp. cayenne pepper

1/8 tsp. whole cloves

1/8 tsp. mustard seed

1 bay leaf

1/3 C. dry sherry

Thinly sliced green onions, crumbled crisp bacon, sour cream, sieved hard-cooked egg, and thin lemon slices, for garnish

 

In a large, heavy saucepan, bring the beans and 4 C. of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.  In a 5-quart Dutch oven, melt the butter. Add the onions, celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 C. water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours.  Remove the ham hocks and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 C. of the liquid from the soup in a blender or food processor. Process until smooth. Return the puree to the soup in the Dutch oven.  Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.) Reheat the soup over medium heat. Stir in the sherry. Serve hot soup with choice of garnishes to sprinkle on top.