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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.
Submitted by Tess M Mar 17, 2010 15 min 30 min 45 min

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