Stewed Butter-Beans

Ingredients

• a quart of butter-beans
• two tablespoonfuls of butter
• a handful of parsley-leaves
• four young onions

Method

1. 1

   Remove the strings from a quart of butter-beans, and cut them in inch lengths; put them over the fire with enough boiling water to cover them; add two tablespoonfuls of butter, and a palatable seasoning of salt and pepper, and boil for about twenty minutes.

2. 2

   After placing the beans on the fire, wash and chop fine a handful of parsley-leaves and four young onions, and add them to the beans.

3. 3

   When tender, mix a tablespoonful each of butter and flour together until they form a smooth paste; stir the paste with the beans, season, let boil for two or three minutes, and serve hot.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 216. The excerpt below is the record exactly as published.

two tablespoonfuls of butter, a saltspoonful of salt, and a quarter of a saltspoonful of pepper, and shake them over the fire until they are hot ; then serve them at once. The small French canned pease can be quickly heated in the liquor in which they are preserved ; their flavor is much finer than that of any American brand at present marketed. Much discussion has resulted in an attempt on the part of the health-boards of several cities to exclude French canned pease from the American market, because, a small quantity of copper enters into their preparation. It is but just to say that during fifteen years these pease have been used by the author, both in her household and school ; and in no instance has any bad result ensued, nor has she ever heard of an authentic instance where they have caused any injury to consumers. STRING-BEANS. Wash a quart of very young, tender string-beans, cut them diagonally in small strips, throw them into salted boiling water, and boil them fast for ten minutes, or until they are 400 PRACTICAL AMERICAN COOKERY. tender ; then drain them, and throw them into cold water ; melt over the fire two heaping tablespoonfuls of butter, and squeeze the juice of a lemon ; when the beans are cold, drain them, put them into the hot butter, and heat them quickly ; season them palatably with salt and pepper, add the lemon- juice, and serve them at once. Omit the lemon-juice if the flavor is not desired. CANNED STRING-BEANS. Open a can of beans, drain, and wash them in cold water ; if they are quite tender, simply wash them ; if they are not, cook them until they are soft in salted boiling water, and then drain them ; then add to them two tablespoonfuls of butter, a saltspoonful of salt, and a quarter of a saltspoonful of pepper ; heat them, and serve them hot. • STEWED BUTTER-BEANS. Remove the strings from a quart of butter-beans, and cut them in inch lengths ; put them over the fire with enough boiling water to cover them ; add two tablespoonfuls of but- ter, and a palatable seasoning of salt and pepper, and boil the beans for about twenty minutes, or until they are tender ; after the beans are placed on the fire, wash and chop fine a handful of parsley-leaves, and four young onions

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