Black Bean Soup

Ingredients

• 1 pint of black beans
• two quarts of cold water
• half onion
• four stalks of celery
• a tablespoonful of butter
• salt
• pepper
• three tablespoonfuls of Worcestershire sauce
• a tablespoon of flour
• half glass of good sherry wine

Method

1. 1

   Soak black beans overnight in cold water.

2. 2

   Drain and replace with fresh water.

3. 3

   Fry onion and celery in butter, add to beans, and boil until tender.

4. 4

   Pass through a colander, season with salt, pepper, and Worcestershire sauce.

5. 5

   Blend flour and butter, stir into soup, and add sherry before serving.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 16. The excerpt below is the record exactly as published.

BLACK BEAN SOUP. 1 ut one pint of black beans to soak over night in two quarts of cold water. On the following morning drain off the stale water and replace by two quarts of fresh water. Fry half onion and four stalks of celery in a tablespoonful of butter and add these to the beans. Boil all together till tender, then pass through a colander and replace on the stove. Season with salt, peppei and thiee tablespoonfuls of Worcestershire sauce. Blend a tablespoon of flour and butter and with a little lemon stir in the soup. Before serving, pour into the tureen half glass of good sherry wine. Mrs. Stilson. BOUILLON. Boil separately one chicken and one soup bone, keeping both well covered with water which has been salted to taste. Let stand a day ; after removing the grease, mix the two stocks to- gether. Season with salt, red pepper

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