Recipes > Soup > Bean Soup > Puree of Black Beans

Puree of Black Beans


  • 1 cup black beans
  • 1 quart cold water
  • 1 slice bacon
  • 1/2 onion
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon mustard
  • 1 tablespoon bacon fat
  • 1 tablespoon flour
  • 1 hard-cooked egg
  • lemon slices


Soak beans over night in cold water; drain; add one quart of water, bacon, and onion, and cook three hours or until beans are soft, replacing water which cooks away; press through a sieve; add seasonings, and thicken with bacon fat and flour blended together. Serve with a thin slice of egg and lemon in each plate. Corned beef stock is an excellent substitute for water, but if it is used salt should be omitted.


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Better Meals for Less Money (1917).

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