Tuesday, January 6, 2015

Black Bean Soup


  • One pint of black beans
  • Five pints of water
  • Salt
  • Pepper
  • Thyme
  • Onions
  • One quarter of a lemon
  • One tablespoon of butter
  • Two boiled eggs


  1. Boil beans in water for five hours.
  2. Pass beans and liquid through a sieve (half an hour before serving).
  3. Place it back into pot. 
  4. Cut lemon into thin slices.
  5. Add salt, pepper, thyme, onions, lemon, and butter. 
  6. Cut up eggs and place into tureen.* 
  7. Pour soup into tureen and stir. 
- Mrs. Morris Addison.

*Link to learn about tureen.
Prepared by Jeanne Thibodeaux
January 6, 2014

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