Black Bean Soup 1 can of black beans* At least three cups water 2 Tablespoons butter cup sweet onion, finely chopped (1 small) 2 stalks celery, finely chopped 1 teaspoon salt** Pinch black pepper teaspoon dried mustard teaspoon cayenne pepper 2 hardboiled eggs, carefully sliced Thin slices fresh lemon Melt the butter in a large saucepan, add onion and celery and cook until soft and very fragrant, about half an hour
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