Black Bean Soup

Name: Black Bean Soup
Ingredients: 1 pint black beans; 2 quarts cold water; 1 small onion; 2 stalks celery, or; ¼ teaspoon celery salt; ½ tablespoon salt; ⅛ teaspoon pepper; ¼ teaspoon mustard; Few grains cayenne; 3 tablespoons butter; 1½ tablespoons flour; 2 “hard-boiled” eggs; 1 lemon

Ingredients

1 pint black beans
2 quarts cold water
1 small onion
2 stalks celery, or
¼ teaspoon celery salt
½ tablespoon salt
⅛ teaspoon pepper
¼ teaspoon mustard
Few grains cayenne
3 tablespoons butter
1½ tablespoons flour
2 “hard-boiled” eggs
1 lemon

Steps

Soak beans over night; in the morning drain and add cold water. Slice onion, and cook five minutes with half the butter, adding to beans, with celery stalks broken in pieces. Simmer three or four hours, or until beans are soft; add more water as water boils away. Rub through a sieve, reheat to the boiling-point, and add salt, pepper, mustard, and cayenne well mixed. Bind with remaining butter and flour cooked together. Cut eggs in thin slices, and lemon in thin slices, removing seeds. Put in tureen, and strain the soup over them.

More recipes with black beans, onion, celery, mustard, cayenne pepper, butter, flour, eggs or lemon

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.