Black Bean Soup Spanish Style

Directions

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 tablespoon 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 ½ through a blender or rub through a seive.

Repeat. Heat. Adjust seasoning if necessary.

Serve hot with 2 tablespoon sour cream and egg slices.