Categories: Soups/stews, Mexican, Garlic, Beans, Sauces 
      Yield: 4 servings 
  
      1 c  Black Beans                       1/4 ts Dry Mustard 
      4 c  Water                               1 ts Chili Powder 
      4    Bay Leaves                          4 dr Tabasco Sauce 
    1/4 ts Celery Seed                         1    Hard Boiled Egg, Sliced 
    1/2 c  Chopped Celery                    1/2 c  Sour Cream 
      1 c  Chopped Onion                            Salt And Pepper To Taste 
      1    Clove Garlic, Minced            
  
  Sort and wash beans.  Soak overnight in water.  Add bay leaves, celery seed 
  and celery.  Bring to a boil, cover, reduce heat and simmer 1 hour. Cook 
  onion and garlic until tender in 1 T salad oil.  Add to beans with 
  remaining ingredients except egg and sour cream.  Simmer for an additional 
  hour or until beans are very tender.  Remove bay leaves.  Carefully put 1/2 
  through a blender or rub through a seive.  Repeat.  Heat.  Adjust seasoning 
  if necessary.  Serve hot with 2 T sour cream and egg slices.