Black Bean Soup

Ingredients

• one quart of beans
• two pounds of beef
• one of salt pork
• six or eight quarts of water
• an onion cut up fine
• a bunch of herbs
• pepper
• salt
• half a pint of wine
• hard boiled eggs chopped
• slices of lemon

Method

1. 1

   Soak one quart of beans for twenty-four hours.

2. 2

   Take the remains of a roast of beef as free from fat as possible, or two pounds of beef and one of salt pork, and boil together in a large pot with six or eight quarts of water, first adding an onion cut up fine.

3. 3

   Boil beans and all for five hours, mash and strain; flavor with a bunch of herbs, pepper, and salt to taste; add half a pint of wine to a tureen of soup.

4. 4

   Serve very hot after adding hard boiled eggs chopped and slices of lemon.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 6. The excerpt below is the record exactly as published.

Black Bean Soup. — Soak one quart of beans twen- ty-four hours. Take the remains of a roast of beef as free from fat as possible, or two pounds of beef and one of salt pork, — this is better than the ribs; boil together in a large pot, in six or eight quarts of water, first adding an onion cut up fine. Boil beans and all for five hours, mash and strain ; flavor with a bunch of herbs, pepper and salt to taste ; add half a pint of wine to a tureen of soup. Serve very hot, after adding hard boiled eggs chopped, and slices of lemon

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