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Black Bean Soup

  • 1 pint black beans
  • 2 quarts cold water
  • 1 small onion, sliced
  • 2 stalks celery or 1/4 tsp celery salt
  • 1/2 Tbsp salt
  • 1/3 tsp pepper
  • 1/4 tsp mustard
  • Cayenne pepper
  • 3 Tbsp butter
  • 1 1/2 Tbsp flour
  • 2 hard boiled eggs, cut in thin slices
  • 1 lemon, cut in thin slices & seeds removed
Soak the beans overnight. The next morning, drain and add cold water.

Cook the sliced onion into two equal parts of the butter for 5 minutes (be patient, you rascal). Add the black beans and celery stalks, broken to pieces. Simmer for 3-4 hours or until the beans are soft. Add more water as it boils away.

Rub through a sieve and then reheat to the boiling point. Add salt, pepper, mustard and a few grains of cayenne pepper. Mix completely. Thicken with the remaining butter and flour cooked together.

Put the slices of hard boiled eggs and lemon in the soup tureen and strain the soup over them.
Submitted by Tess M Jun 1, 2010 15 min 30 min 45 min


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