Black Bean Soup

A few weeks ago I started a new feature called Recipe Wednesday, well it did not work out all that great.  So I will now try and post a recipe each week maybe on a Wednesday, maybe not.

I made this soup yesterday and it came out pretty good.
2 cups black beans
4 tablespoons butter (I add a little oil as well)
1 onion, chopped
2 celery stalks, chopped
2 quarts water (use less if you use canned beans)
1/2 cup of rice
juice of 1 lemon
salt and pepper to taste
2 tablespoons flour
2 hard boiled eggs (I left these out)

1. Soak the black beans overnight.  Rinse them in cold water and drain.

2.  Place 3 tablespoons butter in the soup pot, add the onion, and saute for a few minutes.  Add the beans, celery, and water.  Bring to the boil, then reduce heat to low-medium.  Cover the pot and cook slowly for 1 1 1/2 hours.  Stir occasionally.

3.  When the beans are tender, add the rice, lemon juice, salt, pepper, and more water if necessary.  Cover the pot and cook slowly for another half hour.

4.  Melt the remaining butter in a separate skillet, add the flour, and mix thoroughly.  Add this mixture to the soup and blend well.  When serving the soup, garnish the bowls with slices of hard-boiled eggs.

Recipe from, Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette

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