Black Bean Soup

Ingredients

• two cups black beans
• six cups cold water
• one onion
• two sprays parsley
• four or five cloves
• one teaspoonful mixed thyme and sweet-marjoram
• one quart corned-beef liquor

Method

1. 1

   Pick and wash the beans, soak them overnight in cold water.

2. 2

   Transfer to a soup kettle with onion, herbs, and cloves, and simmer until soft.

3. 3

   Rub through a colander, return to the fire, add corned-beef liquor, and boil for an hour.

4. 4

   Serve over quartered hard-boiled eggs and lemon slices.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 61. The excerpt below is the record exactly as published.

Black Bean Soup. Halibut Steak. Browned Potato. Scalloped Cauliflower. Coffee Jelly. Black Bean Soup. — Two cups black beans, six cups cold water, one onion, two sprays parsley, four or five cloves, one teaspoonful mixed thyme and sweet-marjoram, one quart corned-beef liquor

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