---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups/stews, Mexican, Garlic, Beans, Sauces
       Yield: 4 servings
       1 c  Black Beans
       4 c  Water
       4    Bay Leaves
     1/4 ts Celery Seed
     1/2 c  Chopped Celery
       1 c  Chopped Onion
       1    Clove Garlic, Minced
     1/4 ts Dry Mustard
       1 ts Chili Powder
       4 dr Tabasco Sauce
       1    Hard Boiled Egg, Sliced
     1/2 c  Sour Cream
            Salt And Pepper To Taste
   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.