Black Bean Soup

Ingredients

• two cupfuls of the dried beans
• four cupfuls of cold water
• two cupfuls of boiling water
• one small chopped onion
• three cloves
• a dash of cayenne
• two tablespoonfuls of butter
• two tablespoonfuls of flour
• a cupful of cold water
• a small wineglassful of sour wine

Method

1. 1

   Soak beans overnight in cold water.

2. 2

   The next day, add boiling water and cook until tender.

3. 3

   Melt butter, stir in flour, add cold water, and cook.

4. 4

   Add this mixture to the beans after straining.

5. 5

   Boil together and serve with hard-boiled egg and lemon slices.

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 8. The excerpt below is the record exactly as published.

two tablespoonfuls of flour. Placing it over the fire, she adds three cupfuls of milk and stirs for five minutes while it boils. After season- ing with salt and pepper and a dash of red pep- 26 SOME EASY SOUPS per, pour in the strained water from the cooked celery and boil all gently on the back of the stove for five minutes before serving. PEA AND ASPARAGUS For cream of pea soup, simply substitute two cupfuls of cooked peas that have been pressed through a colander. For cream of asparagus boil up first two cupfuls of the tough ends of the asparagus that would not do for the table, or take two cupfuls of the water used in cooking the asparagus for dinner and put with the thickened milk. But in order to avoid giving the family the same vegetable twice at a meal, it is best to save the asparagus water or the celery ends until an- other time, putting in the ice-box to keep fresh. We all like variety, and in this way it can be had without extra expense. CREAM OF POTATO Cream of potato soup is made by adding two scant cupfuls of mashed potato to the milk foun- dation given. Some people like the addition of a half-teaspoonful of onion juice to flavor or a ta- blespoonful of chopped bacon. If too thick it can be thinned with some of the boiling potato water. 27 COOKERY FOR LITTLE GIRLS It is advisable for the mother to have the child make a certain cream soup twice in close succes- sion to be sure that she thoroughly understands the process, and then make each of the other kinds soon after, so that she will get used to using up whatever left-overs she finds on hand. BLACK BEAN SOUP Black beans make a particularly nice soup for a company dinner. To two cupfuls of the dried beans use four cupfuls of cold water and let stand over night. Next day add two cupfuls of boiling water and cook until the beans are perfectly ten- der, with one small chopped onion, three cloves, salt, pepper and a dash of cayenne. Melt two tablespoonfuls of butter, stir in two tablespoon- fuls of flour, add a cupful of cold water ; cook the same as the milk foundation and add to the beans after they have been put through a colander. Boil up well together, stirring to blend well. Put a couple of thin slices of hard-boiled egg and lemon in each plate and pour the hot soup in. If de- sired, the soup can be additionally flavored with a small wineglassful of sour wine

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