Plain Baked Beans

Ingredients

• 2 cups common beans
• melted butter
• pepper
• salt
• liquid from a can of tomatoes
• ground peanuts
• bread or cracker crumbs
• dots of butter

Method

1. 1

   Boil beans until they crack, drain, add melted butter, pepper, and salt; mash.

2. 2

   Put in a pudding pan, add tomato liquid, cover with ground peanuts, then a layer of crumbs with butter dots, and bake until brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 261. The excerpt below is the record exactly as published.

PLAIN BAKED BEANS.— To those who tire of baked beans, or whose stomachs cannot digest beans or pork, try the following: Boil 2 cups common beans until tney crack, drain, add melted but- ter, pepper, and salt; mash with potato masher, put in your pud- ing-pan or baker, add the liquid from a can of tomatoes, cover thickly -with ground peanuts, then a layer of bread or cracker crumbs, with dots of butter, bake in even oven until brown. .Good either hot or cold. — E. G. Hattis, Winnetka, 111. BAKED BEANS. — Soak 1 qt. small white beans over night. The next morning boil in water. Do not boil until the skins crack; to test them blow on a spoonful; if done enough the skins will crack. Put the beans into a colander, pour cold water through them and let drain. Cut thin slices from a lb. of sweet pork to cover the bottom of the bean jar. On the slices lay some thin slices of raw onion. Mix 2 tablespoons of sugar and 1 teaspoon COOK COUNTY COOK BOOK 381 ground mustard in a saucer; mix this with the beans as you put them in the pot; score the top of the pork and place in the center of the beans, the rind level with the top of the beans. Fill up with water and cover. Bake several hours, add salt, if necessar\^ Do not stir; if more water is needed, use 'boiling water. — Mrs. Conklin, 914 N. 5th Ave., Maywood, III. MOCK BAKED BEANS.— 5 cups beans, washed and soaked over night, put into a crock, slice 3 nice sized onions and place on top of beans, add butter size of a walnut, heaping tea- spoon salt, cover with water, and add more from time to time, as required, to keep them covered. Place on top of the stove, un- covered, all day, and do not allow to boil. Serve as baked beans. — Mrs. Frank E. Daily, 4133 Kenmore Ave., Chicago, 111. BOILED BLACK BEANS.— Parboil in several waters, with a little soda, or boil for an hour and rinse thoroughly through sev- eral waters. Boil until soft. Fry 3 thin slices of bacon, and add to it a little stock. Season with chutney, mushroom catsup, an- chovy essence, or any other seasoning desired, and reheat the drained beans in this sauce. — Mrs. Fred A. Daley, 6361 Sheridan Rd., Chicago, 111. BOILED GREEN BEANS.— Green beans, too hard to be cooked in the pods, may be shelled. Cook them in boiling water, drain well, and serve with butter or cream sauce. These are the best to combine w;ith corn to make the old-fashioned Southern suc- cotash.— Ma'bel Sturtevant, 105 S. Dearborn St., Chicago, 111. BOILED LIMA BEANS.— Wash in cold water and boil in salted water until tender. If dried ibeans are used, they must be soaked over night. Drain, mix with melted butter

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