2 c. black beans
12 c. water
1/4 lb. salt pork
1/2 lb. lean beef, cut in sm. pieces
1 carrot, diced
3 sm. onions, minced
3 whole cloves
1/4 tsp. mace
Dash of cayenne pepper
1/2 c. sherry
3 hard boiled eggs, sliced
1 lemon, sliced

Wash beans, cover generously with water, and soak overnight. The next morning, drain the beans and place in a pot with 12 cups water, salt pork, beef, carrot, onion and seasonings. Cover and simmer for 3 hours, or until beans have become soft but not mushy. Remove and place in large soup tureen. Add the sherry and garnish with sliced egg and lemon. Serves 4 to 6.