Black Bean Soup

Ingredients

• 2 cups of black beans
• 1 qt. of rich stock
• 1 cup of cream
• allspice
• cloves
• pepper
• salt

Method

1. 1

   Boil black beans until tender, mash through a colander, and add to stock.

2. 2

   Strain, season, and add cream before serving.

3. 3

   Fry bread squares in butter until brown and add last.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 7. The excerpt below is the record exactly as published.

BLACK BEAN SOUP— Mrsi W. F. Jones. 2 cups of black beans boiled until tender. Mash through a colander, an-d add to 1 qt. of rich stock; when hot, strain through a sieve; sea- son with allspice, cloves, pepper and salt. Just before serving, add a cup of cream. This is far more delicate than where pork is used. Fry- squares of bread in butter until they are a rich brown, and add last. WHITE BEAN SOUP— Mrs. W. F. Jones. Put 1 cup of white pea Jjeans to cook, and when tender mash through a colander and add milk until of the right consistency. Season with salt and pepper, and thyme fresh from the garden is preferable to the- powdered. Tablespoon of butter and 1 cup of cream

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