Bean Soup
Ingredients
Directions
Prepare
Soak the beans overnight after washing them.
In the morning, place the beans in a pot with the cold water.
Cook
Boil briskly until the beans are tender, adding more water as needed.
Season with coarse sea salt to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Red beans
- Form the body of the soup and, once cooked tender, give it its thick texture.
The step that matters
Boil briskly until the beans are tender. Dried beans need sustained boiling to soften their starch and cell walls fully. Stopping early leaves them firm, and adding more water as needed keeps the beans covered so they cook evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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