Boston Black Bean Soup


1 pound dried black beans
3-4 quarts water
2 tablespoons salt
1 ham bone
4 tablespoons butter
4 tablespoons flour
1 onion, minced
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
2 cups cream


Cover the beans with water and soak overnight. In the morning, drain, and put in a large pot with the water, salt and ham bone. Cook for about 2 hours until the beans are soft. Remove the ham bone and skim the soup. Puree the mixture. Melt the butter in a saucepan, gradually add the flour, onion, pepper, mustard and the cream. Stir until slightly thick, then add to the bean puree. Simmer together for a few minutes and serve garnished with thin slices of lemon and hardboiled egg, or covered with Boola-Hoola Topping and run under the broiler until golden.

Boola-Boola Topping


Serves 8-10

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