Ingredients:
1 pt black Mexican beans
5 pt water
salt, pepper
bunch of thyme
onions,
1/4 lemon
1 tablespoon butter
2 eggs
1 wineglass of wine
Preparation:
One pint of black Mexican beans, put them in five pints of water (without soaking), boil about five hours.
Pass beans and liquid through a sieve, half an hour before serving; do it thoroughly, that it may be thick enough. Put it back into the pot with salt, pepper, bunch of thyme, onions, a quarter of lemon cut in thin slices, and a tablespoonful of butter.
Have two eggs, boiled hard, cut up in your tureen, and a wineglass of good wine. Pour soup on it and give it a stir. (Mrs. Morris Addison)
