1 pound black beans, soaked overnight, drained
1 cup chopped onion
2 cloves garlic, minced
3 tablespoons butter
1 ham bone, cracked
1 stalk celery, chopped
1 bay leaf
1/3 cup sherry or dry white wine
salt and pepper, to taste
2 hard cooked eggs, chopped
fresh chopped parsley
lemon slices
Put drained black beans in a stockpot; cover with water, bring to a boil, reduce to a simmer, and cook until just tender. Saute onions and garlic in butter until transparent; combine with beans, ham bone, celery, bay leaf, and 8 cups of water in the slow cooker.
Cook on high, covered for 1 hour, then turn to LOW and cook for 7 to 9 hours longer. Remove ham bone and bay leaf. Puree soup and return to pot, or mash to thicken. Add sherry and salt and pepper; heat through.
Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices. Serves 6