Black Bean Soup

Ingredients:

1 qt. black beans

4 qts. cold water

2 tbsp. chopped onion

2 tsp. salt

1/4 tsp. pepper cayenne

1 piece celery root 1/4 tsp. mustard 4 tbsp. butter 2 tbsp. flour 1 large lemon 2 hard-cooked eggs

Method:

Wash the beans and soak them overnight in 2 qts. of cold water, drain and rinse thoroughly; brown the onion in 2 tbsp. of the butter, put in with the beans, add the celery root, and 2 qts. cold water. Cook slowly until beans are soft, adding more water as it boils away; rub through a strainer; add the seasonings and heat. Heat the remaining butter in a saucepan, add the flour, then the hot soup gradually. Cut the lemon and eggs in thin slices and serve with the soup.

Food Values Baked Beans