Black Bean Soup

Ingredients

• 2 cups black beans
• 12 cups water
• */4 pound salt pork
• y% pound lean beef, cut in small pieces
• 1 carrot, diced
• 3 small onions, minced
• 3 cloves
• J/4 teaspoon mace
• dash red pepper
• 3 hard cooked eggs, sliced
• 1 lemon, sliced
• 1 wineglass sherry

Method

1. 1

   Wash and clean beans and soak overnight.

2. 2

   In the morning, sort carefully and add to the water with the salt pork, the lean beef, the carrot, onion and seasonings.

3. 3

   Cover and cook slowly for 3 hours, or until beans have become very soft.

4. 4

   Rub through a sieve, place in a tureen; add the sliced eggs, the lemon and the glass of sherry.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 5. The excerpt below is the record exactly as published.

Black Bean Soup 2 cups black beans 12 cups water */4 pound salt pork y% pound lean beef, cut in small pieces 1 carrot, diced 3 small onions, minced 3 cloves J/4 teaspoon mace dash red pepper 3 hard cooked eggs, sliced 1 lemon, sliced 1 wineglass sherry

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