2 onions chopped

2 garlic cloves minced

3 tablespoon butter

1 pound black beans soaked overnight, and drained

1 ham bone cracked

1 celery stalk chopped

1 bay leaf

1 cup sherry or dry white wine

Salt to taste

Freshly-ground black pepper to taste

Saute onions and garlic in butter until transparent. Combine with beans, ham bone, celery, bay leaf, and 2 quarts water in the crock pot. Cook on HIGH, covered for 2 hours, then on LOW for 8 to 10 hours. Remove ham bone and bay leaf. Puree soup and return to pot. Add sherry, salt and pepper and heat through. Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices. This recipe yields 6 servings.