1 pound black beans
 1 cup peeled, sliced carrots
 l cup sliced onions
 1 cup chopped celery
 3 garlic cloves minced
 2 teaspoons dried thyme
 4 ounces bacon cut into 1-inch pieces
 1 teaspoon Kosher salt
 1/2 teaspoon ground black pepper
 slices of lemon--1 per serving
 2 tablespoons minced fresh parsley
 dry sherry
 Soak beans overnight--at least 6 hours.
 Preheat oven to 300 degrees. Rinse beans
 and place in pot with enough water 
 to cover. Bring to a boil and then drain.
 Place beans in Dutch oven  with carrots, 
 onion, celery, garlic, thyme and bacon.
 Cover with 2 quarts water and add salt 
 and pepper. Bring to a boil and cover.
 Place in oven and cook for 4 hours.
 Puree the beans in blender with liquid.
 Adjust seasoning to taste.
 To serve, dip one side of  lemon slices in  
 minced parsley and float parsley-side up 
 in each bowl. Add 1/4 ounce sherry before