The beans left from the soup of the day before should be put in pans
and warmed over the fire, care being taken to prevent them from
scorching. In the meanwhile a few onions--say three or four--should be
chopped fine and slightly fried, and then strewed over the beans, with
pepper and salt, and a tablespoonful of vinegar. In this way they make
a first-rate dish for breakfast or supper with bread and coffee.