Evening Republican, Volume 17, Number 90, Rensselaer, Jasper County, 15 April 1913 — Black Bean Soup. [ARTICLE]

Black Bean Soup.

Soak two cupfuls of black beans over night. In the morning put on to boll in two quarts of cold water with a small onion and a cupful of tomato tneat. Simmer about five hours or until the beans are soft. Add hot water as it boils away. Drain and rub through a sieve; add a tablespoonful of flour and two of butter, rubbed smooth. Add some of the soup to it gradually until it is dissolved. Sear son with one full teaspoonful of pepper, two dashes of cayenne and a saltspoon of mustard. Cut a lemon in halves and put into a tureen with two hard-boiled eggs cut in thin slices.