Black Bean Soup Spanish Style

1 c Black Beans
4 c Water
4 Bay Leaves
1/4 ts Celery Seed
1/2 c Chopped Celery
1 c Chopped Onion
1 Clove Garlic, Minced
1/4 ts Dry Mustard
1 ts Chili Powder
4 dr Tabasco Sauce
1 Hard Boiled Egg, Sliced
1/2 c Sour Cream
Salt And Pepper To Taste

Sort and wash beans. Soak overnight in water. Add bay leaves, celery seed and celery. Bring to a boil, cover, reduce heat and simmer 1 hour. Cook onion and garlic until tender in 1 T salad oil. Add to beans with remaining ingredients except egg and sour cream. Simmer for an additional hour or until beans are very tender. Remove bay leaves. Carefully put 1/2 through a blender or rub through a seive. Repeat. Heat. Adjust seasoning if necessary. Serve hot with 2 T sour cream and egg slices.

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