Lima Beans à la Creole

Ingredients

• 1 green pepper (finely chopped)
• 1 red pepper (cut in strips)
• 1 tsp. grated horse-radish

Method

1. 1

   Soak beans overnight and cook till tender, then drain.

2. 2

   Cook onion and green pepper in butter for 2 or 3 minutes.

3. 3

   Add the beans with other ingredients and simmer for 10 minutes.

4. 4

   Serve with strips of buttered toast.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 45. The excerpt below is the record exactly as published.

LJma beans k la Creole . , . IC. — — ztb. — IC. itb. _ Kidney beans and rice . . : q. — itsp. — 2tb. — I c. + tb. — Lentil rolls . . I c. — Itb, I — + tb. — Boston roast . . itb. — 2tb. I _ Itsp. ic. Nut loaf . . .j Tc. - itb. - zth. J_ _~. Baked beans. Additional ingredients : \ lb. salt pork, i tsp. mustard. California pea beans are commonly used, though kidney or yellow-eyed beans may be substituted. Pick over and wash beans and soak overnight. Drain off the water and parboil beans in freshly boiling water till soft enough to pierce with a pin. Drain and put in a beanpot, burying the salt pork in them. Mix the salt and mustard, then add the molasses and I c. boiling water, and pour oyer the beans. Add enough more boiling water to cover the beans and keep them covered wkh water till the last hour, then draw the pork to the surface and let it brown a little. Bake 6 or 8 hr. Lima beans a la cr&le. Additional ingredients: \ green pepper (finely chopped), I red pepper (cut in strips), i tsp. grated horse-radish

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