Stewed Beans with Nut Butter

Name: Stewed Beans with Nut Butter
Ingredients: one pint of dried Haricot beans; an ounce of Nuttolene or a tablespoonful of Nut Butter; the juice of one lemon; an ounce of parsley chopped very fine

From Healthful cookery, 1904

Celery may be used instead of parsley.

Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 35. The excerpt below is the record exactly as published.

Stewed Beans with Nut Butter. — Look over and wash one pint of dried Haricot beans. Put into cold water, and parboil for half an hour. Turn off the water, and put them to cook again in boiling water with an ounce of Nuttolene or a tablespoon- 106 Healthful Cookery ful of Nut Butter. Stew slowly for two hours, or until tender, making sure that they are quite juicy when done. Add salt to season, one or two tea- spoonfuls more of Nut Butter rubbed to a cream in a little water, the juice of one lemon, and an ounce of parsley chopped very fine

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