Subject: Boston Black Bean Soup
From: Unicorn (unicorn@indenial.com)
Date: Thu Dec 06 2001 - 17:40:04 EST
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F O O D F U N N Y
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Here's one I haven't heard before from reader Clarence Calkins:
A small boy was looking at the red ripe tomatoes growing in the
farmer's garden. "I'll give you my two pennies for that tomato," said
the boy pointing to a beautiful, large, ripe fruit hanging on the
vine.
"No," said the farmer, "I get a dime for a tomato like that one."
The small boy pointed to a smaller green one, "Will you take two
pennies for that one?"
"Yes," replied the farmer, "I'll give you that one for two cents."
"OK," said the lad, sealing the deal by putting the coins in the
farmer's hand, "I'll pick it up in about a week."
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T O D A Y ' S R E C I P E
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Boston is well known for its baked beans, cream pie, and brown bread.
Here is my quick and easy version of an equally traditional but perhaps
not as familiar Bostonian dish:
Boston Black Bean Soup
2 15-ounce (425 g) cans black beans, drained and rinsed
4 cups (1 L) chicken stock or water
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
2 Tbs (30 ml) finely chopped onion
1/2 tsp (2 ml) dry mustard
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream
1/4 cup (60 ml) dry sherry (optional)
4 - 6 thin slices lemon
1 hard-boiled egg, peeled and chopped for garnish
Combine the beans and chicken stock in batches in an electric food
processor or blender and process until smooth. Transfer to a large
pot and bring to a simmer over moderate heat. Meanwhile, heat the
butter in a small pan over moderate heat and stir in the flour. Add
the onion, mustard, salt, and pepper and cook for 3 minutes. Stir in
the cream and heat until the mixture has thickened, stirring
constantly. Add to the bean mixture and heat just to the boiling
point. Stir in the optional sherry immediately before serving.
Garnish with lemon slices and chopped egg. Serves 4 to 6.
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