2 onion, chopped
2 cloves garlic, minced
3 tablespoons butter
1 pound black beans, soaked overnight, drained
1 ham bone, cracked
1 stalk celery, chopped
1 bay leaf
1/2 cup sherry, or dry white wine
salt and pepper, to taste
How To Prepare :
1. Saute onions and garlic in butter until transparent.
2. 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.
3. Remove ham bone and bay leaf.
4. Puree soup and return to pot. Add sherry, salt and pepper and heat through.
Service: Serve in soup bowls garnished with sliced jalapeno.