2 c. dried black beans, wash, soaked in water overnight and drained
2 1/2 qts. cold water
2 ribs celery, chopped
1 1/2 lg. onion, chopped
4 tbsp. butter or rendered bacon fat
1 1/4 tbsp. flour
1/4 c. chopped fresh parsley
Rind and bone of a smoked ham (ham hock)
1 1/2 leeks, trimmed and thinly sliced
1 bay leaf
2 tsp. salt
1/2 tsp. pepper
1/2 c. Madeira
2 hard-boiled eggs, chopped
Lemon slices

In a deep pot, combine the beans and water. Cook, covered, over low heat for 1 1/2 hours.

In a soup pot over low heat, saute the celery and onions in the butter or bacon fat until they are tender. Remove from the heat and blend in the flour and parsley. Return to low heat for a few minutes, stirring constantly. Gradually stir in the beans and their cooking liquid. Add the ham rind and bone, the leeks, bay leaf, salt and pepper. Simmer the soup, covered, for 4 hours.

Discard the ham rind and bone, and the bay leaf. Force the beans through a sieve, or puree them, a few cupfuls at a time, in a blender. In a pot, combine the pureed beans, their broth and the Madeira. Reheat the soup and remove from the stove. Stir in the chopped eggs and add a thin slice of lemon to each serving.