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Name: Boston Black Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 tb Flour; 6 Cloves; 1 Egg; hard-boiled & sliced,; 1/2 tb Minced yellow onion; 1/2 c Dry sherry (optional); 1 c Whipping cream; 2 c Dried black beans; 1 tb Salt; 1 tb Butter; 2 qt Water; 6 sl Lemon; thin; 1/8 ts Black pepper; 1/8 ts Dry mustard

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INGREDIENTS

2 tb Flour
6 Cloves
1 Egg; hard-boiled & sliced,
1/2 tb Minced yellow onion
1/2 c Dry sherry (optional)
1 c Whipping cream
2 c Dried black beans
1 tb Salt
1 tb Butter
2 qt Water
6 sl Lemon; thin
1/8 ts Black pepper
1/8 ts Dry mustard

Servings

INSTRUCTIONS

This soup has been popular in Boston for many generations. The colonists grew many kinds of beans for drying. This is the only way you could get through the New England winter. I think this soup could help you get through any difficulty. Soak the beans overnight in ample water. Drain. Place in a 4-quart soup pot and add the 2 quarts water and salt. Cook until soft, about 2 hours, covered. Pur?e mixture in a food processor, using the beans and a little of the water. Return the bean pur?e and all of the water to the pot and simmer 15 minutes. In a small saucepan melt the butter and stir in the flour. Cook for a moment and add the onion, pepper, and mustard. Stir in the cream and simmer, stirring constantly, until the mixture is thickened. Add this to the bean pur?e. Heat all just to the boiling point, being careful not to scorch the soup. Serve in shallow bowls with a slice of lemon, a clove, and a slice of hard-boiled egg in each bowl. I also like to add a bit of dry sherry to the pot before dishing up the soup. TIME INCLUDES SOAKING OVERNIGHT From . Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Boston Black Bean Soup

2 tb Flour
6 Cloves
1 Egg; hard-boiled & sliced,
1/2 tb Minced yellow onion
1/2 c Dry sherry (optional)
1 c Whipping cream
2 c Dried black beans
1 tb Salt
1 tb Butter
2 qt Water
6 sl Lemon; thin
1/8 ts Black pepper
1/8 ts Dry mustard

This soup has been popular in Boston for many generations. The colonists  grew many kinds of beans for drying. This is the only way you could get  through the New England winter. I think this soup could help you get  through any difficulty.      Soak the beans overnight in ample water. Drain. Place in a 4-quart soup  pot and add the 2 quarts water and salt. Cook until soft, about 2 hours,  covered. Pur?e mixture in a food processor, using the beans and a little of  the water. Return the bean pur?e and all of the water to the pot and simmer       15    minutes.      In a small saucepan melt the butter and stir in the flour. Cook for a  moment and add the onion, pepper, and mustard. Stir in the cream and  simmer, stirring constantly, until the mixture is thickened. Add this to  the bean pur?e. Heat all just to the boiling point, being careful not to  scorch the soup.      Serve in shallow bowls with a slice of lemon, a clove, and a slice of  hard-boiled egg in each bowl. I also like to add a bit of dry sherry to the  pot before dishing up the soup.    TIME INCLUDES SOAKING OVERNIGHT    From <The Frugal Gourmet Cooks American>.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (278g)
Recipe Makes: 6 Servings

Calories: 222
Calories from Fat: 68 (31%)

Amt Per Serving		% DV

	Total Fat 7.6g	10 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.9g
Cholesterol 18.8mg		6 %
Sodium 43.1mg		1 %
Potassium 412.5mg		11 %
Total Carbohydrate 29g		9 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 19.2g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 222

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