Sopa de Frijoles Negras (Black Bean Soup)

Ingredients

• one pint of black beans
• three quarts of water
• a bunch of sweet herbs
• one large onion
• a slice of carrot
• a slice of turnip
• a stalk of celery
• one quart of stock
• one tablespoonful of butter
• one tablespoonful of flour
• a small quantity of whole allspice
• cloves
• mace
• cinnamon
• some slices of lemon
• a dish of egg balls

Method

1. 1

   Soak black beans overnight in water.

2. 2

   Drain and place in a saucepan with fresh water.

3. 3

   Boil, then simmer for six hours until reduced to one quart.

4. 4

   Add chopped herbs, onion, carrot, turnip, celery, spices, and stock.

5. 5

   Brown butter and flour, mix into soup, and simmer for one hour.

6. 6

   Strain and serve with lemon slices and egg balls.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 181. The excerpt below is the record exactly as published.

pa r>E Frijoles Negras. (Black Bean , Soup). The night before the soup is made soak one pint of black beans in three quarts of water. On the following morning drain the water off the beans and put them into a saucepan with three quarts of fresh water. When boiling move the saucepan to the side of the fire, and let them simmer for six hours, when the water should be reduced to one quart. Now put in a bunch of sweet herbs, one large onion, a slice each of carrot and turnip, and a stalk of celery, all of which have been finely chopped and fried in butter. Add a small quantity of whole allspice, cloves, mace, and cinnamon, and pour in one quart of stock. Put one tablespoonful of butter and one tablespoonful of flour in a frying pan, and stir 453 BANQUETS OF THE NATIONS over the fire till brown, which mix into the soup, and keep simmering for one hour. Put some slices ot lemon in a soup tureen, pour in the soup, straining it through a fine hair sieve, and serve with a dish of egg balls

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