Boiled Navy Beans

Ingredients

• 1 pound of Navy beans
• twice their measure of water
• salt
• some kind of fat such as salt pork, bacon, bacon drippings, butter, or olive oil

Method

1. 1

   Wash the beans and soak them in water until they double in bulk.

2. 2

   Simmer gently in the soaking water, adding boiling water as necessary to keep the beans covered.

3. 3

   Cook until soft, adding salt and fat during cooking.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 235. The excerpt below is the record exactly as published.

Boiled Navy Beans. The beans should be soaked and cooked in soft water. When soft water is not available, temporarily hard water may be softened by the method sug¬ gested above. When only permanently hard water is available use soda as directed. The beans should be washed carefully and soaked in twice their measure of water until they double in bulk. This takes overnight or longer if cold water is used. The time may be shortened somewhat by using hot water. The beans then should be simmered gently in the water in which they were soaked, un¬ less soda has been used. Add boiling water as necessary to keep the beans just covered. The lid should be left on during the cooking and the water regulated in amount so that it will be absorbed by the time the beans are tender. Beans need salt and some kind of fat such as salt pork, bacon, bacon drippings, butter, or olive oil

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