Baked Bean and Tomato Puree

Ingredients

• ^ bay leaf
• 2 slices of onion
• 2 stalks of celery
• 1 sprig of parsley
• 1 pt. of Boston baked beans
• 1 cup of thick tomato puree
• 1 tablespoon of butter
• 1 tablespoon of flour
• 1 qt. of water or light stock
• salt
• paprika

Method

1. 1

   Combine bay leaf, onion, celery, parsley, baked beans, tomato puree, butter, flour, and water or stock.

2. 2

   Season with salt and paprika.

3. 3

   Cook until heated through.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 106. The excerpt below is the record exactly as published.

1 tablespoon of butter, some pepper and salt, and cook for 1 hr., until the barley is soft. Re-season before serving.-r-Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. BEAN SOUP. — Soak 1 qt. white beans over night; in the morning pour off water; add fresh water and set over fire, till skins will slip off easily; throw them in cold water, rub well and skins will rise to top, where they may be removed. Boil beans till perfectly soft, allowing 2^ qts. of water to 1 qt. of beans. Mash beans, add flour and butter, 2 good heaping tablespoons of butter, and just flour enough to mix it good; also salt and pepper; cut old bread into small pieces, toast and drop into soup when you serve. — Mrs. H. B. Sanborne, Bartlett, 111. COOK COUNTY COOK BOOK 161 VARIATION I. — Rub 1 cup of beans, cooked soft, through a colander, add 1 qt. milk, 2 medium-sized onions, sliced fine, and butter, salt and pepper to taste. Serve hot. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II. — Wash cup of beans, soak in lukewarm wa- ter all night, drain off in morning, boil until tender; take 2 eggs, beat, add flour to make a thin paste, drop from spoon, let come to a boil, then add salt, milk and biscuits to taste. BAKED BEAN AND TOMATO PUREE.— ^ bay leaf, 2 slices of onion, 2 stalks of celery, 1 sprig of parsley, 1 pt. of Bos- ton baked beans, 1 cup of thick tomato puree, 1 tablespoon of but- ter, 1 taiblespoon of flour croutons or buttered crackers, browned, 1 qt. of water or light stock, salt and paprika. — Mrs. May C. May, Mayfair, 111. BLACK BEAN SOUP.— 1 pt. of black beans, soaked over night; boil until very soft. Strain through a sieve, put in salt and pepper to taste; boil a piece of smoked meat with it. When done put folowing into the tureen: 1 chopped hard-boiled egg, 1 wine- glass of sherry, juice of J^ a lemon, and a few slices of lemon peel. Pour soup over this, and stir once or twice. — Mrs. Joseph King, Kenilworth, 111. PUREE OF BLACK BEANS.— 1 pt. of black beans, 1 small onion, 2 qts. of cold water, 2 teaspoons of salt, % saltspoon of cayenne, 1 saltspoon of mustard, 1 tablespoon of flour

Cook this with the app: pantry check, scaling, and the assistant.