Black Bean Soup

Ingredients

• a pint of black beans
• 2 quarts of water
• a sliced onion
• a bay leaf
• a bunch of sweet herbs
• a stalk of celery
• a few sprays of parsley
• 1 quart of strong stock

Method

1. 1

   Wash and pick over the black beans.

2. 2

   Put them on the stove with water, onion, bay leaf, herbs, celery, and parsley.

3. 3

   Simmer until beans are tender, then strain.

4. 4

   Add stock and boil together before serving.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 3. The excerpt below is the record exactly as published.

Black Bean Soup. Beef Rolls or Olives. Baked White and Sweet Potatoes. Bread Pudding. Supper— Sardines Garnished with Lemon. Thin Bread and Butter. Cut up Oranges. Cake. Cocoa. Black Bean Soup.— Wash and pick over a pint of black beans. Put on the stove with 2 quarts of water, a sliced onion, a bay leaf, a bunch of sweet herbs, a stalk of celery and a few sprays of parsley. Simmer gently until the beans are tender enough to rub through a colander. After straining, add i quart of strong stock

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