1 (1 lb.) pkg. black beans
2 1/2 qts. (10 c.) water
5 strips bacon, cut into sm. pieces
2 stalks celery, chopped
2 med. sized onions, chopped (1 c.)
2 tbsp. flour
Rind and bone from a smoked ham or 2 smoked ham hocks, split (about 1 1/2 lbs.)
3 lbs. beef bones
3 sprigs Italian parsley
2 bay leaves
2 cloves garlic, halved
2 carrots, cut in pieces
2 parsnips, coarsely chopped
1/4 tsp. freshly ground black pepper
2 tsp. salt
3/4 c. Madeira wine
2 hard cooked eggs, finely chopped
Lemon slices sprinkled with chopped parsley

Wash beans; cover with cold water and soak overnight. Drain and wash again. Place them in a casserole; add 2 1/2 quarts water; cover and simmer about 90 minutes.

Cook bacon in a heavy kettle for a few minutes; add celery and onion and cook until tender - do not brown. Blend in flour and cook, stirring, for 1 minute. Add ham and beef bones, parsley, bay leaves, garlic, carrots, parsnip, pepper, salt and the beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours.

Add more water if necessary. Remove bones and ham rind or hocks and put soup through a sieve, straining thoroughly. Remove any meat from ham bone or hocks; chop fine. Return to soup. Reheat soup. Add Madeira wine and chopped eggs; mix well. Adjust salt and pepper to taste. Serve hot; garnish each serving with a lemon slice sprinkled with parsley. Serves 8.