I have beans on the brain as of late – a real bean brain thing going on. So here is another old recipe for …. BEANS!
Black Bean Soup
Soak one pint of black beans over night, in the morning wash and drain them, put in a kettle with two quarts of cold water. In one and one-half tablespoons of butter fry one small onion delicately brown and add to the beans with two stalks of celery broken in pieces. Simmer gently until the beans are quite soft, adding more water if the liquor cooks away. Rub through a sieve, obtaining all the pulp possible; reheat to the boiling point and season with half a teaspoon of salt, one-eighth teaspoon of pepper, a fourth of a teaspoon
of mustard and a dash of cayenne. Make a binding from one and a half tablespoons each of flour and butter cooked together, and stir into the soup. Cut two hard-boiled eggs and one lemon in thin slices, put them in the tureen, then strain the soup over it and serve.–Stella A. Downing.
Pgs. 281-282
By Isabel Gordon Curtis
Chicago: Reilly & Britton, c1909