Simple Black Bean Soup

A fine soup for a cold and rainy day, this black bean soup sticks to your ribs, thanks to the bits of ham and the butter. You can also spice it up with chili powder, or cayenne, if you prefer a hotter concoction. Also, for a vegetarian dish, leave out the ham hock, but add vegetable stock in place of at least half the water, to add flavor.

2 onions, chopped fine
2 cloves garlic, minced
3 tablespoons butter
1 pound of black beans, soaked overnight
1 ham hock, cracked
1 stalk of celery, chopped fine
1 bay leaf
1/2 cup dry sherry, or dry white wine
Salt and pepper

1. Sauté onions and garlic in butter until the onions are translucent. Add beans, ham bone (hock), celery, bay leaf, to 2 quarts of water in a large soup pot.
2. Add the onions and garlic to the pot.
3. Bring to a boil.
4. Cover and simmer on high for 2 hours.
5. Set on low and cook for 4 to 6 hours or more.
6. Remove the ham bone and the bay leaf.
7. In a blender, puree the soup and return to the pot.
8. Add the sherry, and then salt and pepper to taste.
9. Cook for 15 more minutes before serving.

Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, lemon slices, or sour cream.