Beef and Bean Hot Pot

Ingredients

• 1 pound dried lima beans
• 1 teaspoon salt
• 1 pound beef (stewing)
• 1/4 teaspoon pepper
• 1/4 teaspoon mace
• 3 tablespoons flour
• 3 tablespoons bacon fat
• 3 onions, sliced
• 1 green pepper, minced
• 2 cups canned tomatoes

Method

1. 1

   Wash the beans, cover with cool water and soak overnight.

2. 2

   Add 1 teaspoon salt and add enough water to just cover and simmer 1 hour.

3. 3

   Put the beans in a casserole.

4. 4

   Cut the meat into 2-inch cubes and sauté it in the bacon fat with the onions and green pepper for 10 minutes without burning the vegetables.

5. 5

   Stir in the flour and tomatoes.

6. 6

   Add this mixture to the beans with the salt, pepper and mace.

7. 7

   Cover with the water the beans cooked in, cover the casserole and bake slowly 2 hours.

8. 8

   Serve with savoy cabbage combined with carrot slaw and garnish with sliced pickled tomatoes.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 13. The excerpt below is the record exactly as published.

Beef and Bean Hot Pot 1 pound dried lima beans 114 teaspoons salt 1 teaspoon salt 14 teaspoon pepper 1 pound beef (stewing) 14 teaspoon mace 3 onions, sliced 3 tablespoons flour 1 green pepper, minced 3 tablespoons bacon fat 2 cups canned tomatoes

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