7 tablespoons butter, softened
1/2 cup minced onion
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons fresh lemon juice
1/2 cup chopped celery
3 cups chicken broth with fresh water
In a small saucepan, combine butter, onion and black beans. Heat slowly until butter and onion are butter or browned. Stir in garlic powder and salt, while letting excess cook.
Broil celery until tender, about 5 minutes. Remove celery stem ends and press centers of seeds into broth with a pastry bag. Stir in lemon juice and celery. Simmer another 5 minutes, stirring end to end. Add chicken broth and water; simmer, turning to coat, about 10 minutes. Serve chilled.