Bean and Macaroni Stew

Ingredients

• 1 cup macaroni
• 1 medium sized ripe tomato
• 1 cup Lima or navy beans
• 1.5 tablespoons vegetable butter
• 1 onion
• Salt to taste

Method

1. 1

   Wash beans thoroughly, add onion, salt, and sufficient water to cook until done.

2. 2

   Drain and add enough water to make 3 cups liquid, bring to a boil.

3. 3

   Add broken macaroni, salt to taste, and boil until done.

4. 4

   Add butter and sliced tomato, simmer until of nice consistency.

5. 5

   Add cooked beans, shake together, reheat, and serve.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 80. The excerpt below is the record exactly as published.

2 tablespoons vegetable butter I cup carrot 1 cup turnip 2 cups raw potatoes (all cut into slender pieces) 6 small onions 2 tablespoons flour */$ cup diced nut food 3 cups cold water Salt to taste Put carrot, turnip, onions, and 2 teaspoons salt into a sauce- pan, add the water, and let boil 10 minutes; then add the potato, and bring to a boil. Rub the butter and the flour together in a small saucepan over the fire until blended. Add a little of the hot liquid, and stir smooth. Add more of the liquid, pour over the boiling vegetables, and let cook continuously until well done, and the gravy reduced to the proper consistency to dish up nicely. Put the nuttose or nut cero in an oiled pie tin into the oven, for a few minutes, stirring now and then. Add to the stew, shake together, sprinkle with chopped parsley, and serve. 140 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD ancC COOKERY BEAN AND MACARONI STEW i cup macaroni I medium sized ripe tomato I cup Lima or navy beans il/2 tablespoons vegetable butter 1 onion Salt to taste

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