American
Black Bean Soup
A historical lunch recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1 pint Black Beans
- 2 quarts Cold Water
- 1 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
Make it
Method
- 1
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.
- 2
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.
- 3
Cut eggs in thin slices, and lemon in thin slices, removing seeds. Put in tureen, and strain the soup over them.
Source & rights
Where this recipe comes from
Black Bean Soup, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.