Recipes > Soup > Bean Soup > Puree of Dry Beans, white or colored, Kidney, Lima, or any other kind

Puree of Dry Beans, white or colored, Kidney, Lima, or any other kind


  • 1 quart of beans
  • 1/3 of the bones of a ham, or about 4 ounces of salt pork
  • 1 bay-leaf
  • 1 sprig of thyme
  • 2 sprigs of parsley
  • 2 middling-sized onions
  • cloves
  • 1 carrot
  • salt
  • 2 ounces of butter


Dry beans must be soaked in cold water, or even in lukewarm water, when in a hurry. According to the nature of the beans, they must be soaked for from six to twenty-four hours.

Soak the beans as directed above; drain and put them in a saucepan with the bones or salt pork; cover with cold water, season with the bay-leaf, the thyme, parsley, the onions, with two cloves stuck in them, and the carrot cut in pieces; when the whole is well cooked, throw away thyme, bay-leaf, onions, and cloves; mash well through a colander all the rest except the bacon.

While mashing them through the colander, wet them with some of the water in which they have boiled, else it would be difficult and long.

When mashed, put them in a saucepan with a little broth or water, salt, and the butter; stir now and then till the butter is melted and thoroughly mixed with the rest, and it is ready for use. The quantity of broth or water is according to how thick or thin they are wanted. The salt pork is good to eat.


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Hand-Book of Practical Cookery (1884).

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