Black Bean Soup (Spain)

Ingredients

• one onion
• 1 ounce butter
• 1 pint of black beans soaked over night and drained
• J4 a shin of beef
• 3 quarts of water
• i teaspoon-ful of allspice
• and cloves
• ded in a bit of muslin
• some parsley
• and thyme
• i hard-boiled egg
• i lemon, sliced
• i glass of sherry
• salt
• pepper

Method

1. 1

   Brown onion in butter, add black beans, shin of beef, water, allspice, cloves in muslin, parsley, and thyme.

2. 2

   Cook for 4 hours, press through a sieve, then add salt, pepper, hard-boiled egg, lemon, and sherry.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 13. The excerpt below is the record exactly as published.

BLACK BEAN SOUP. (Spain.) Brown one onion with i ounce butter, add i pint of black beans soaked over night and drained, J4 a shin of beef and 3 quarts of water, i teaspoon- ful of allspice and cloves, ded in a bit of muslin, some parsley and thyme. Cook 4 hours, press through a sieve, add salt and pepper, i hard-boiled egg, and i lemon, sliced, and i glass of sherry. PUREE OP BROAD BEANS. (Brittany.) Cook I }^ pints of fresh Lima beans in salted water with i ounce chopped ham, some parsley, a clove, and an onion. When tender, drain and add I ounce butter

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