2 cups black beans
2-1/2 quarts water
2 tablespoons chicken bouillon granules
1/4 cup imitation bacon bits
pinch mustard powder
1 cup onion, minced
1/2 cup celery, minced
1/2 ounce Butter Buds (1 packet)
1/2 ounce lemon juice
2 tablespoons red wine
Soak beans in water 4 hours or over-night. Do not drain. Add all remaining ingredients except Butter Buds, lemon juice and wine. Cook for 2-3 hours till beans are soft and mushy. If you prefer a smooth soup, blend and return to pan. Just before serving, mix wine with lemon juice, whisk in Butter Buds and add to hot beans.
I did not blend mine; I liked the whole beans. I actually cooked mine much longer than 3 hours because I just left it to simmer while I was gone from the house and I was gone longer than I had expected to be. It didn’t seem to hurt it any. I think that this might be a good candidate for all day in the the crock pot. This was good the first day and even better reheated the next day for lunch.