Black Bean Soup

• 2 c. black beans
• 2 1/2 q. cold water
• 2 stalks celery, finely chopped
• 1 1/2 lg onions, finely chopped
• 1 stick butter
• 1 1/4 tbs all-purpose flour
• 1/4 c. chopped parsley
• 1 ham hock and rind
• 1 1/2 scallions, thinly sliced
• 2 bay leaves
• Tony Chechere's Original Creole Seasoning
• 1/2 c. Madeira wine
• 1 hard bolied egg, chopped

1. In a large stock pot, place washed beans, cover with cold water and soak over night. Drain, add more water and cook over low heat for 1 1/2 hours. In soup kettle, saute celery, onions and butter until tender. Blend in flour and parsley and cook 1 minute. Gradually stir in beans and lquid. Add ham hock, rind, leeks, bay leaves and Tony Chechere's seasoning (to taste). Simmer 4 hours over low heat.
2. Remove ham hock, rind and bay leaves. Mash beans through sieve and combine pureed beans and broth with wine. Bring to a boil. Remove from heat and add chopped egg.

black beans, cold water, stalks celery, onions, butter, flour, parsley, ham, scallions, bay leaves, madeira wine, egg

Taken from www.epicurious.com/recipes/member/views/black-bean-soup-50055116 (may not work)