Bean Soup

From 1911:

Take one pint small red beans and boil until very soft in about two quarts of water, keeping this consistency until ready to press through colander, using potato masher.
Prepare sauce to add to the foregoing in the following manner: Fry three onions and two cloves of garlic in equal parts of butter and olive oil; when browned add can of tomatoes, season with pepper, salt, two teaspoons sugar and a teaspoon chile powder; when thoroughly cooked press through colander into the bean liquid; season according to taste.
Macaroni may be added, also gravy, corn and other left overs sometimes improve the flavors of many soups, the taste of the cook often deciding these matters satisfactorily.