Black Bean Soup

Ingredients

• a pint of black beans
• two and one-half quarts of fresh water
• salt
• two or more teaspoonfuls of lemon juice

Method

1. 1

   Soak black beans overnight, then cook in boiling water until dissolved.

2. 2

   Rub through a colander, add salt, and reheat.

3. 3

   Strain, add lemon juice, and serve.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 59. The excerpt below is the record exactly as published.

Black Bean Soup.— Soak a pint of black beans overnight in cold water. When ready to cook, put into two and one-half quarts of fresh water, which should be boiling, and simmer until completely dissolved, adding more boiling water from time to time if needed. There should be about two quarts of all when done. Rub through a colander, add salt, and reheat. When hot, turn through a soup strainer, add two or more teaspoonfuls of lemon juice

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