Instructions: Combine first six ingredients in large pot. Add 15 cups water, bring to a boil & simmer half-covered 8-10 hours. Strain. Discard meat bones, rind & spices; refrigerate stock. In refrigerator, soak black beans in 10 cups water. Next day, cook onion & celery in 2 Tbs fat which has been removed from stock. Add drained beans, 2 additional cups water, 7 cups of the meat stock (all fat removed) & chopped garlic. Simmer uncovered 2-1/2 hours, stirring occasionally. If beans begin to show, add more water. Push all through food mill. Reheat with salt, pepper & sherry.

Serves 10.

TIME INCLUDES OVERNIGHT SOAKING

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