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Black Bean Soup

1 cup black beans 3 pts. water 1 small onion, 2 hard boiled eggs, 1 small lemon} sliced 1 oz. fat meat 2 teaspoons salt 1 clove 1/8 teaspoon pepper Few grains cayenne Soak beans over night; in the morning drain and add cold water, with meat, onion and clove. Simmer three hours, or until beans are soft. Add more water or stock as water boils away. Rub through a puree strainer. Season with salt and pepper. Be sure the beans are thoroughly cooked or the soup will have a granular feeling to the tongue. Serve in tureen, over the sliced eggs and lemon.