1 lb. dried black beans
1 tbsp. olive oil
2 cloves garlic, minced
3 onions, chopped
3 celery stalks, chopped
2 c. chicken stock
1/2 tsp. salt
1 tsp. pepper sauce
1 tsp. lemon juice

Soak beans overnight. Place beans and soaking water in large pot, adding additional water to cover. Broil gently until beans are tender, about 3 hours.

In a skillet saute the onions and garlic in olive oil for 1 minute. Add celery and saute for an additional 2 minutes. Pour contents of skillet into the simmering beans along with stock and remaining ingredients. Simmer for 1-2 hours, covered. Serve garnished with either grated onions or a dollop of yogurt. 8 servings.