From:
The Thorough Good Cook
Soups: 37. Bean Soup with Ham or Bacon
About a pound of lean
ham or
bacon must be well soaked. Pare away the under yellow
skin, and boil it an hour. Meanwhile, have boiled some
kidney beans, quite soft. They must have been soaked the night before.
Mash half of them through a
coarse sieve, and add them to the boiling bacon, with an
onion, or
chives,
celery,
chervil, etc. Take out the bacon, peel the
rind off; cut up the
meat into thin slices ; return this, with the unbruised beans, to the
pot, and give all a boil up ,together. The same quantity of fresh or salted pork, unsmoked, is, by some, preferred. Good, satisfying, and
cheap.