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Black Bean Soup

(Soups And Chowders) - (Joe Tilden's Recipes For Epicures)

Soak over night one quart of black turtle beans in water to cover
them. In the morning strain and boil them in four quarts of water
for one hour, skimming frequently. Then put into the liquor two white
onions sliced, two stalks of celery cut into bits, salt, pepper,
cayenne, and one teaspoonful each of cloves and allspice. Boil for
three hours. Remove from the stove and add enough stock to thin the
mixture to the consistency of a cream soup. Pour into it nearly a
tumbler of sherry and add a thinly sliced lime. Place over the fire
to boil for five minutes. Just before serving stir into the soup three
hard-boiled eggs, finely chopped. Force meat balls may be added.

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Soak one pint of beans over night, drain, add cold water and rinse
thoroughly. Fry two tablespoons of chopped onion in two tablespoons of
butter, put in with the beans, add two stalks of celery or a piece of
celery root and two quarts of water. Cook slowly until the beans are
soft, three or four hours, add more boiling water as it boils away; rub
through a strainer, add one-eighth teaspoon of pepper, one-fourth
teaspoon of mustard, a few grains of cayenne. Heat one tablespoon of
butter in saucepan with two tablespoons of flour, then two-thirds cup
and then the rest of the soup gradually; cut a lemon (removing seeds)
and two hard-boiled eggs in slices and serve in the soup.

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From MISS FLORIDA CUNINGHAM, of South Carolina, Lady Manager.
Two quarts of okra out very fine in three quarts of water, in which
put a large shank of beef, and boil one hour. Then skim well and add
two quarts of fresh tomatoes, strained. Boil slowly and without
ceasing for at least five hours. Season with salt to the taste when
the tomatoes are put in, and add black and cayenne pepper when ready
to serve. Keep closely covered while cooking.

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Black Bean Soup

1 pint of beans soaked over night; 2 quarts water and boil five or six

hours, adding water as it boils away; when soft, strain out the skins,

season with salt and pepper to taste. When ready for the table add a

large spoonful of sherry wine, 2 boiled eggs, sliced, and 1 lemon,

sliced very thin. Do not cook it any after these ingredients are added.

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Black Bean Soup With Mock Meat Balls

Soak over night a pint of black beans in a quart of water. In the

morning drain, and cover with fresh water, set the saucepan on the

stove; when the water comes to a boil drain it off and add a quart of

fresh water. Cut fine an onion, and with a few slices of carrot and

turnip and green pepper fry in a heaping tablespoonful of butter, add to

the beans with a bay leaf half a dozen peppercorns, two cloves, cook

until tender, press through a sieve, return to the fire, and if it is

too thick add more water. Have a hard boiled egg and half a lemon cut

into dice, and meat balls made from recipe given for mock meat the size

of hickory nuts and boiled in water as other balls are cooked. Drop the

balls into the soup, and when hot pour the soup over the lemon and egg

in the tureen and serve.

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Black Bean Soup

One pint of black beans soaked over night in 3 quarts of water.

In the morning pour off the water and add fresh 3 quarts. Boil slowly 4

hours. When done there should be 1 quart. Add a quart of beef stock, 4

whole cloves, 4 whole allspice, 1 stalk of celery, 1 good-sized onion, 1

small carrot, 1 small turnip, all cut fine and fried in a little butter.

Add 1 tablespoon flour, season with salt and pepper and rub through a

fine sieve.

Serve with slices of lemon and egg balls.

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Black Bean Soup

One pint of black beans, a small joint or shank of beef, a slice of

salt pork. Soak the beans over night, drain off the water, and put

them into the kettle with the meat, and cover with water. Boil about

five hours; strain through the colander. Season with red pepper and a

little wine. Add the yolks of three hard-boiled eggs and slices of

lemon.--Mrs. Werner.

* * *

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Black Bean Soup

Black beans make a particularly nice soup for a company dinner. To two

cupfuls of the dried beans use four cupfuls of cold water and let stand

over night. Next day add two cupfuls of boiling water and cook until the

beans are perfectly tender, with one small chopped onion, three cloves,

salt, pepper and a dash of cayenne. Melt two tablespoonfuls of butter,

stir in two tablespoonfuls of flour, add a cupful of cold water; cook

the same as the milk foundation and add to the beans after they have

been put through a colander. Boil up well together, stirring to blend

well. Put a couple of thin slices of hard-boiled egg and lemon in each

plate and pour the hot soup in. If desired, the soup can be additionally

flavored with a small wineglassful of sour wine.

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