Name: Black-Bean Soup
Yield: 10 to 12 servings
Cuisine: United States
Ingredients: Chopped hard-cooked egg whites; 2 tablespoons vinegar; 2 cups dried black beans; ½ cup dry Madeira; Rind and bone from a smoked ham; 1½ teaspoons salt; 2 bay leaves; ¼ teaspoon freshly ground black pepper; 2 celery ribs, chopped; ¼ cup butter; 1 tablespoon all-purpose flour; 2 medium onions, chopped; ¼ cup chopped parsley

Preparation info

10 to 12
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Soups made with dried beans have a particular appeal in cold weather. They are hearty and filling. Dried beans have a splendid pantry life; properly stored, they will keep for a year or two. Note, however, that the longer the beans stand, the longer cooking time they require because water penetrates them more slowly.

Ingredients

2 cups dried black beans
¼ cup butter
2 celery ribs

Method

Pick over and wash the beans. Cover them with water and soak overnight. Drain the beans, add eight cups of cold water, cover, and simmer for one and one-half hours.
Melt the butter in a heavy kettle. Add the celery and onions and sauté until tender but not browned. Blend in the flour and cook the mixture, stirring, for one minute.
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Black-Bean Soup

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