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BLACK BEAN SOUP WITH LEMON & SHERRY

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 serving.

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