Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 179

Put the beans into boiling water and cook rapidly until the skins begin to break, then simmer until tender and well dried out. The longer and more slowly the beans are cooked the richer the soup will be. Rub beans through colander, keeping them where they will remain hot during the process. Return to the fire, add boiling water and salt, and simmer for an hour. Stir well and serve.

There are three things essential to the perfection of bean soup: 1st., cook the beans without soaking or parboiling, 2nd., dry out well after they become tender, 3rd., do not let the beans or soup get cold at any time before serving. Warmed-over bean soup is very good, but there is a certain meaty flavor lost by cooling and reheating. Left-overs of bean soup, we usually combine with other ingredients. Brown beans and red make very rich soups, much better than black. One pint of beans will make about 3 qts. of soup.