Bean Stew

Ingredients

• two quarts cold water
• one small carrot cut in quarters
• one medium-sized onion cut in half
• two sprays parsley
• one-quarter pound of lean salt pork
• one-half tablespoon salt

Method

1. 1

   Soak beans overnight in cold water.

2. 2

   Drain and place in a stew-pan, cover with cold water, add carrot, onion, parsley, salt pork, and salt.

3. 3

   Cook slowly until beans are tender (about two hours).

4. 4

   Remove vegetables, drain beans, chop the pork, and mix with beans.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 18. The excerpt below is the record exactly as published.

two quarts cold water, add one small carrot cut in quarters, one medium-sized onion cut in half, two sprays parsley and one- quarter pound of lean salt pork, one-half tablespoon salt

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