Boiled Dried Beans, No. 1

Ingredients

• 2 quarts dried beans
• one teaspoonful of bicarbonate of soda
• two tablespoonfuls of butter
• pepper
• salt

Method

1. 1

   Pick over the beans; wash and soak them overnight in cold water.

2. 2

   Drain and put the beans into a pot with enough fresh cold water to cover them.

3. 3

   To two quarts of beans add one teaspoonful of bicarbonate of soda; cover and boil for fifteen minutes.

4. 4

   Remove the scum as it rises.

5. 5

   Pour off the water; replace with boiling water.

6. 6

   Cover, and boil steadily for two or three hours, or until tender.

7. 7

   Drain, and season with butter, pepper, and salt.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 62. The excerpt below is the record exactly as published.

BOILED DRIED BEANS, No. 1. Pick over the beans ; wash and soak them over night in cold water ; soft water is preferable. Drain and put the beans into a pot with enough fresh cold water to cover them plentifully. To two quarts of beans add one teaspoonful of bicarbonate of soda; cover and boil for fifteen minutes. Remove the scum as it rises. Pour oft' the water ; replace with boiling water. Cover, and boil steadily for two or three hours, or until tender. Drain, and season with butter, pepper, and salt. Boiled beans may be prepared as follows : After they are drained return them to the pot, pour over them about a half pint of hot stock, gravy, or tlie liquor from boiled beef or mutton ; add two table- MANUAL FOR ARMY COOKS. 141 spoonfuls of butter and a seasoning of salt ; put the l)ot over the fire, stir gently for five minutes, then add two teaspoonfuls of chopped parsley. Or, add to the beans about six to eight ounces of dripping or butter; stir, and when the butter is melted, season with pepper, salt, twoteasjjoonfuls of chopped parsley, and one teaspoonful of vinegar, and stir gently to mix the seasoning. BOILED DRIED BEANS, No. 2. With baked beef, mutton, or fresh pork. Boil the beans until they are tender ; drain them ; and when the meat is about half baked put them in the pan with it and stir occasionally until the meat is done. Serve with the meat. FRIED BEANS. Boil and drain the beans. Put into a frying pan enough butter or beef dripping so that when melted it will just cover the bottom of the pan. When this becomes hot put in the beans and fry brown ; stir them occasionally so that they will brown uniformly. STEWED DRIED BEANS, No. 1. With beef, mutton, or fresh pork. 2 quarts dried beans

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