Black Bean Soup
- 1 quart black Mexican beans
- Bones of cold roast beef, mutton or poultry
- Pepper
- Salt
- 4 ounces wine
Put the Mexican beans in a soup kettle with 4 quarts of cold water and any bones of cold roast beef, mutton or poultry. Bring to a boil and skim well. Simmer slowly for 4-5 hours, stirring frequently.
Take out the bones and strain the broth through a colander. Press the beans through with the back of a wooden spoon. This takes out the skin which is very tough.
Put the soup back in the kettle. Season with pepper and salt. Give a boil up and add wine. Serve.
Take out the bones and strain the broth through a colander. Press the beans through with the back of a wooden spoon. This takes out the skin which is very tough.
Put the soup back in the kettle. Season with pepper and salt. Give a boil up and add wine. Serve.
Submitted by Mar 17, 2010
15 min
30 min
45 min