Puree Of Beans Recipe

Soak two quarts of small, white beans over night;

change the water twice; drain, put them into a pot or saucepan, and

cover them with cold water. Boil slowly for six hours; as the water

evaporates, add hot water. One hour before the beans are cooked add one

pound of salt pork, a bunch of fresh herbs, half a dozen whole cloves,

salt if necessary; when done pour the soup through a sieve, remove the

pork and seasoning, and rub the soup through a sieve; add the pulp to

the stock; taste for seasoning; pour the soup into a tureen, add

croutons and serve. Many prefer a ham bone to pork.

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