Black Bean Soup

Ingredients

• 1 pint black beans
• 2 quarts cold water
• 1 small onion
• 2 teaspoonfuls salt
• 1 saltspoonful pepper
• 1 saltspoonful mustard
• 1 tablespoonful flour
• 2 tablespoonfuls butter
• 1 lemon
• 2 hard-boiled eggs

Method

1. 1

   Soak beans overnight, then boil in cold water.

2. 2

   Fry sliced onion in butter, add to beans with celery root if available.

3. 3

   Simmer for four to five hours until soft, adding water as needed.

4. 4

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

5. 5

   Thicken with cooked flour and butter.

6. 6

   Serve with lemon and sliced eggs.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 91. The excerpt below is the record exactly as published.

Black Bean Soup. 2 teaspoonfuls salt. 1 saltspoonful pepper. 1 pint black beans. 2 quarts cold water. 1 small onion. 1 saltspoonful mustard. 1 tablespoonful flour. 2 tablespoonfuls butter. 1 lemon. 2 hard-boiled eggs

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