Black Bean Soup Recipe

One pint of black beans, a small joint or shank of beef, a slice of

salt pork. Soak the beans over night, drain off the water, and put

them into the kettle with the meat, and cover with water. Boil about

five hours; strain through the colander. Season with red pepper and a

little wine. Add the yolks of three hard-boiled eggs and slices of

lemon.--Mrs. Werner.



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