1 (15 oz.) can black beans, undrained
2 c. water
1/3 c. chopped celery
1/4 c. chopped onion
1/2 tsp. dry mustard
1/2 tsp. olive oil
1 beef-flavored bouillon cube
1/4 c. Chablis or other dry white wine
Lemon slices, optional
Parsley, optional

Reserve 4 black beans; set aside. Combine remaining beans and next 6 ingredients in a medium saucepan; simmer over medium heat 20 minutes.

Spoon bean mixture into container of an electric blender; blend until smooth. Reduce speed of blender; add wine. Divide into bowls. If desired, garnish each serving with a lemon slice topped with a sprig of parsley and a black bean.

Yield: 4 servings (162 calories per 1-cup serving).

9.7 grams protein, 1.3 grams fat, 26.5 grams carbohydrate, 0 milligrams cholesterol, 111 milligrams sodium, and 37 milligrams calcium.