Black Bean Soup

Ingredients

• One pint black beans
• 2 quarts cold water
• 1 small onion
• 2 teaspoons salt
• 1 salt-spoon pepper
• 1 saltspoon cayenne
• 1 saltspoon mustard
• 1 tablespoon flour
• 2 tablespoons butter
• 1 lemon
• 2 hard boiled eggs

Method

1. 1

   Soak the beans overnight.

2. 2

   In the morning, pour off that water and boil in 2 quarts cold water.

3. 3

   Fry sliced onions in 1 tablespoon butter, add to beans, and simmer for 4-5 hours.

4. 4

   Rub beans through a strainer, return to boil, add salt, pepper, and mustard.

5. 5

   Thicken with flour and butter mixture.

6. 6

   Serve with sliced lemon and eggs, adding port wine.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 1. The excerpt below is the record exactly as published.

BLACK BEAN SOUP.—One pint black beans, 2 quarts cold water, 1 small onion, 2 teaspoons salt, 1 salt- spoon pepper, + saltspoon cayenne, 1 saltspoon mustard, 1 tablespoon flour, 2 tablespoons butter, 1 lemon, 2 hard boiled eggs

Cook this with the app: pantry check, scaling, and the assistant.