A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from October 12, 2006
Texas Ranger Nine-Bean Soup

Texas Ranger nine-bean soup is a soup with mixed pinto, black, northern, red, and tiny lima beans. It’s not known who originated the recipe.


Recipe Gold Mine
Texas Ranger Nine Bean Soup Mix in Jars
1 pound black beans
1 pound red kidney beans
1 pound barley pearls
1 pound pinto beans
1 pound Great Northern beans
1 pound navy beans
1 pound lentils
1 pound yellow split peas
1 pound green split peas
1 pound black-eyed peas

Mix all together or layer in nice pint-size Mason jars. Tie them with a raffia bow, and give as gifts. Attach the following to a gift tag:

Texas Ranger Nine Bean Soup Mix in a Jar
2 to 3 cups Texas Ranger Nine Bean Soup Mix
1 pound ham, diced
1 large onion, chopped
1 clove garlic, chopped
1 (10 ounce) can Ro-tel tomatoes and green chiles
1 (16 ounce) can tomatoes and liquid, broken up
Salt and pepper, to taste

Wash and sort beans. Place in a Dutch oven and cover with water 2 inches above beans. Let soak overnight.

Drain beans. Cover with water, and add the other ingredients. Bring to a boil, reduce heat and simmer, covered, for about 2 hours until the beans are done. Stir occasionally to prevent sticking. Add a little bit of water to prevent the sticking. Adjust seasonings. 

Tastes & Tales From Texas With Love
by Peg Hein
Austin, TX: Heinco, Inc.
1984
Eighteenth Printing February 2003
Pg. 38:
Ranger Nine-Bean Soup
1 pound mixed beans
2 quarts water
Ham hocks or ham bone
1 large onion
1 clove garlic, mashed
1 teaspoon chili powder
1 28-ounce can tomatoes
Juice of 1 lemon
Salt and pepper

Wash beans thoroughly and place in large kettle. Cover with water and soak overnight. Drain. Add water, ham hocks or ham bone and onion. Simmer 2 hours. Remove meat from bones and return to beans. Add spices, tomatoes and lemon juice. Simmer another hour to blend flavors. Salt and pepper to taste. Serve with cornbread.

2 October 1994, New York Times, pg. LI27:
But so too will Jamaican jerk chicken, Black Forest ham and Jarlsberg cheese, Cajun roast beef, turkey and brie and Southwestern nine-bean soup.

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Thursday, October 12, 2006 • Permalink