Creamed Beans

Ingredients

• Soak one pint of beans over night.
• add the following sauce: one tablespoon of butter
• one tablespoon of flour
• and one cup of milk
• add two well beaten eggs.

Method

1. 1

   Soak one pint of beans over night and let boil next morning until all are broken to pieces and not a whole bean remains.

2. 2

   One hour before meal time rub through sieve and add the sauce.

3. 3

   Mix the bean pulp thoroughly with this sauce and add two well beaten eggs, pepper and salt to taste.

4. 4

   Beat all hard for a minute, turn into a buttered pudding dish, cover the top with grated cheese, and over the cheese sprinkle bread crumbs.

5. 5

   Bake in a hot oven until browned and serve at once.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 29. The excerpt below is the record exactly as published.

Soak one pint of beans over night. Parboil, add- ing one-half teaspoon of soda to water, remove from fire where the skins can be blown off. Boil one- half pound of either fresh or salt pork, a few mo- ments, add salt and tablespoon of butter. Put meat in center of baking dish, pour over liquor, adding enough water to cover and more as it cooks away. Bake in moderate oven four or five hours, keeping dish covered at first. Let the top become slightly browned. CREAMED BEANS. Mrs. May Merridith. Soak one pint of beans over night and let boil next morning until all are broken to pieces and not a whole bean remains. One hour before meal time rub through seive and add the following sauce : one tablespoon of butter, one tablespoon of flour, and one cup of milk, stirring over fire until thick and smooth. Mix the bean pulp thoroughly with this sauce and add two well beaten eggs

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