Robert Montgomery's Black Bean Soup
2 lbs. black beans
1 lb. lean shoulder steak
2 hard-boiled eggs
Soak beans 24 hours before cooking. Put on to boil in 1 gallon water. Let cook all day, being careful not to let beans stick to pot; set off for night to cool; strain and put on stove with meat and cook for 2 to 3 hours, adding water as needed. Take out beef, season with salt and red pepper. Serve with hard-boiled eggs and lemon slices.