Minnesota Bean Soup

Ingredients

• 1 qt. of beans
• 2 qts. of water
• salt
• pepper
• flour
• butter
• toasted bread

Method

1. 1

   Soak beans overnight, pour off water, replace with fresh water, and boil until skins slip off easily.

2. 2

   Rub beans in cold water to remove skins.

3. 3

   Boil until soft, mash, and add flour and butter.

4. 4

   Season with salt and pepper.

5. 5

   Pass through a colander and add toasted bread before serving.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 107. The excerpt below is the record exactly as published.

MINNESOTA BEAN SOUP.— Soak the beans over night; in the morning pour off the water, replacing it with fresh water; set over the fire until the skins slip off easily. Throw them into cold water and ru'b well, the skins will rise to the top and can be re- moved. Boil the beans until perfectly soft, allowing 2 qts. of water to 1 qt. of beans; mash the beans and add flour and butter together, seasoning with salt and pepper to taste. Pass the soup through a colander, rubbing all the thick portion with a wooden spoon. Add toasted bread

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