Black Bean Soup - black beans

Method

• 1.
• Pick over beans to remove any dirt, stones or foreign objects.
• Wash well, then soak for 8 hours in ample cold water.
• 2.
• Place beans and soaking liquid in a large saucepan with 1/3 bay leaf and bring to a boil over high heat.
• Skim off foam, lower heat, and simmer, partially covered, till beans are just tender, about 1 hour.
• 3.
• Add onion and continue to cook until onion melts into liquid, about 1 more hour.
• 4.
• Add salt to taste and garlic.
• Continue to cook, adding a little boiling water if necessary, until beans are very soft and start to melt into liquid, about 1-2 hours more.
• 5.
• Remove bay leaf and turn off heat.
• Ladle beans in batches into blender or food processor and puree or use an immersion blender and puree soup directly in the saucepan.
• 6.
• Add dry mustard powder and dry sherry.
• Correct seasoning.
• Reheat and serve, adding any garnishes you wish, such as slices of lemon or freshly chopped herbs.