2 c. dried black beans
1 onion, sliced
2 stalks celery, chopped fine
1 sm. carrot
1 ham bone
1 1/2 c. cooked ham chunks
1 1/2 tsp. dry mustard
3 tbsp. sherry
Salt to taste)
Freshly ground pepper

Soak the beans, if necessary, overnight in water to cover. Drain the beans and add enough cold water to the soaking liquid to make 2 quarts. Put the beans and water in a soup pot and add the onion, celery, carrot and ham bone. Bring to a boil, then lower the heat and simmer, partially covered, for 3 to 4 hours or until the beans are soft, adding more water to replace any that evaporates. Remove the ham bone. Puree in a blender or food processor, or beat by hand. Add the cooked ham and reheat, seasoning with mustard, sherry, salt and a generous amount of pepper.