Black Bean Soup Recipe

Black beans make a particularly nice soup for a company dinner. To two

cupfuls of the dried beans use four cupfuls of cold water and let stand

over night. Next day add two cupfuls of boiling water and cook until the

beans are perfectly tender, with one small chopped onion, three cloves,

salt, pepper and a dash of cayenne. Melt two tablespoonfuls of butter,

stir in two tablespoonfuls of flour, add a cupful of cold water; cook

the same as the milk foundation and add to the beans after they have

been put through a colander. Boil up well together, stirring to blend

well. Put a couple of thin slices of hard-boiled egg and lemon in each

plate and pour the hot soup in. If desired, the soup can be additionally

flavored with a small wineglassful of sour wine.

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