Black Bean Soup

Ingredients

• 1 cup of black beans
• 1 quart of fresh water
• 1 tablespoon of corn-starch
• salt
• pepper
• a little mustard
• juice of 1 lemon
• the same quantity of stock or water
• fried bread cut in little squares
• slices of hard boiled egg

Method

1. 1

   Soak black beans in cold water, then boil in fresh water until soft enough to strain.

2. 2

   Add stock or water and bring to a boil.

3. 3

   Mix corn-starch with cold water, add to boiling soup, and cook for 5 to 8 minutes.

4. 4

   Season and serve with fried bread and hard boiled egg.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 7. The excerpt below is the record exactly as published.

BLACK BEAN SOUP (Russian) Soak I cup of black beans in cold water several hours. Pour off the water and boil in i quart of fresh water until soft enough to rub through a strainer; if it boils away, add more water to cover them. There should be about i pint when strained. Add the same quantity of stock or water and put on to boil again. When boiling, add i tablespoon of corn-starch in a little cold water and cook 5 to 8 minutes. Season with salt, pepper, a little mustard, juice of i lemon, or wine; serve with fried bread cut in little squares and slices of hard boiled egg

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