Cuban Black Beans

1/2 pound (about 1 C) black beans or turtle beans, soaked 
  overnight or in hot water for at least 1 hr (rinse afterwards)
4 stalks celery, chopped
1 large yellow onion, peeled and chopped
1/2 T olive oil
1 t crushed red pepper flakes
2 bay leaves
1/4 C parsley, chopped
Tabasco to taste
salt and pepper to taste (about 1 t salt)
garlic to taste (3-4 cloves)

Saute' celery and onion in olive oil.  Drain the water from the beans, and
place all the ingredients in a cooking pot with a tight-fitting lid. 
Barely cover with fresh water (about 1 qt.), and simmer for two hours (or
all day on high in a crock pot), or until tender. 

Slice 1/2 lemon thin.  Squeeze 1/2 lemon into soup and serve with 1-2 lemon slices. 
Can add about 1 C cooked rice.

Serves 4.  Based on The Frugal Gourmet by Jeff Smith, modified by Sydney.