Red Bean Soup

Ingredients

• 1 lb. red beans
• 2 qts. water
• 2 Tb. fat of ham or bacon drippings
• 1 onion, minced
• 2 small cloves or garlic
• 2 Tb. flour

Method

1. 1

   Soak beans overnight.

2. 2

   Boil in water until skins leave easily.

3. 3

   Pass through puree sieve and add to roux made from fat, onion, garlic, and flour.

4. 4

   Let soup boil for 15 minutes after roux is added.

5. 5

   Serve with small squares of toasted bread.

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 9. The excerpt below is the record exactly as published.

Red Bean Soup. 1 lb. red beans soaked over night. Boil in about 2 qts. water until skins leave easily. Pass through puree sieve and add to roux. Make roux, using: 2 Tb. fat of ham or bacon drippings 1 onion, minced 2 small cloves or garlic minced and fried in fat, and then flour added 2 Tb. flour

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