Black Bean Soup

Ingredients

• a pint of black beans
• sufficient boiling water to make about two quarts in all
• one half a small onion cut in slices
• two teaspoonfuls of browned flour
• salt
• a half cup of cream

Method

1. 1

   Soak black beans overnight, cook in boiling water until tender, and rub through a colander.

2. 2

   Add boiling water to make two quarts, season with salt and onion, reheat in a double boiler, thicken with browned flour, strain, and serve.

3. 3

   Optionally add cream.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 62. The excerpt below is the record exactly as published.

Black Bean Soup. — Soak a pint of black beans in water overnight. Cook in boiling water until tender, then rub through a colander. Add sufficient boiling water to make about two quarts in all. Add salt, and one half a small onion cut in slices to flavor. Turn into a double boiler and reheat. When suffi- ciently flavored, remove the onion with a skimmer, thicken the soup with two teaspoonf uls of browned flour, turn through the soup-strainer, and serve. If desired, a half cup of cream

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