Black Bean Soup
Ingredients
- 1 pint black beans
- 2 quart cold water
- 2 teaspoon salt
- pinch cayenne pepper
- 1 saltspoon pepper
- 1 saltspoon mustard
- 1 tablespoon flour
- 1 tablespoon butter
Directions
- Soak overnight 1 pint of black beans.
- In the morning put them on to oil in 2 quarts cold water.
- Simmer about 5 hours, adding more cold water as it boils away (about 1/2 cupful every 1/2 hour), so there will still be 2 quarts when done.
- Rub through a strainer, put on to boil again ; add 2 teaspoonfuls of salt, 1 saltspoonful each of pepper and mustard, and a pinch of cayenne.
- As soon as it boils, thicken with 1 tablespoonful of flour and 1 tablespoonful of butter, which have been cooked together.
- Add more seasoning if required.
- Slice a lemon and 2 hard-boiled eggs in a tureen, and pour the soup over them.
Other Information
Author: Minnie Murdoch
Contributor: Girls' High and Normal School
Source: Alumnae Cookbook (1891-01-01)
Category: Soup
Ingredients: black bean, water, salt, cayenne pepper, pepper, mustard, flour, butter
Equipment: strainer, tureen, measuring spoons, measuring cups
See Also
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Equipment: measuring cups, measuring spoons, knife, stove, frying pan
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New:
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Equipment: measuring cups, knife, rolling pin, stove