- 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
- 1 red pepper, chopped
- 1 onion, chopped
- salt and pepper, to taste
Sauté onions, red pepper, onion and garlic in butter until transparent.
Add beans, ham bone, celery, bay leaf, and 2 quarts water to slow cooker. Cook on high, covered for 2 hours, then on low for 8 to 10 hours.
Remove ham bone and bay leaf.
Puree soup and return to pot. Add sherry, salt and pepper and heat through.
Serve in soup bowls garnished with chopped parsley.