Name: Black Bean Soup
Ingredients: 1 pint black beans; 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

A historic early American dish of black beans, onion, celery, mustard and few grains cayenne. Adapted from Black Bean Soup, from The Boston Cooking-School Cook Book (1896).

Adapted from Black Bean Soup, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/black-bean-soup.md.

Ingredients

Cooking Instructions

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

Black Bean Soup

Black Bean Soup

Produce

Dairy & Eggs

Pantry / Durable

Spices & Seasoning

Cooking Instructions