Cajun/Creoledinnervegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Red Beans
From European and American cuisine, 1914
Serves 4
Another variation includes adding 1/2 cup of red wine and an onion with cloves.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 328. The excerpt below is the record exactly as published.
1 quart well-washed red beans in cold water overnight ; in the morning place them with fresh cold water in a saucepan over the fire ; as soon as they boil add 1 teaspoonful salt, 74 teaspoonful pepper, 1 whole onion, and a small bouquet, boil until done ; then add 1 ounce butter
Cook this with the app: pantry check, scaling, and the assistant.