Saturday, July 25, 2009

Black Turtle Bean Soup

Pick and wash clean, one quart black turtle beans, soak overnight in three quarts cold water, and put on to boil next morning in the soaking water. When it boils add three onions sliced, one carrot scraped and cut up, a stalk or so of celery, three sprigs of parsley, and one tomato, fresh or canned. Boil slowly four to five hours, until the beans are tender, filling up with cold water as that in the kettle wastes. When the beans are very soft, strain all through a fine collander, mashing through beans and vegetables, add a quart of very good soup stock, also a bay leaf, and boil up hard half a minute before serving. Put into each soup plate a slice of lemon, a slice of hard-boiled egg, and a tablespoonful of sherry wine before adding the soup.

From "Dishes and Beverages of the Old South", by Martha McCulloch-Williams, 1913

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