Stewed Dried Beans

Ingredients

• dried beans
• salt
• pepper
• butter

Method

1. 1

   Place dried beans in cold water on the back of the stove.

2. 2

   When swollen, drain and add fresh water.

3. 3

   Simmer until parboiled, then drain again and add hot water to finish cooking.

4. 4

   Boil gently until soft, season with salt, pepper, and butter.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 39. The excerpt below is the record exactly as published.

salted. Let the water barely cover the vegetal)le. Simmer gently until very tender and perfectly cooked. Have ready a platter, cov- ered with small slices of dry toast. With a fork lift a bunch of asparagus by means of the string around it, let it drip for an instant, then place it carefully upon a slice of toast. When all is so placed, cut and remove the strings. Pour over it drawn butter made with milk, or simply melted butter. The toast is not only a palatable accom- paniment, but is useful in serving the vegetable." "I was reading the other day," said Alice, "about the etiquette of high-toned society in New York. Among other things, I learned that it is there considered vulgar to eat the toast upon which the asparagus is served." " I know of no better method of cooking pease or asparagus than those described by Fanny, and shall certainly preserve her letter among my cook- book scraps. String beans and green lima beans BREAKFAST-TABLE GOSSIP. 97 should be cooked in the same manner as green pease. Dried beans, a palatable, nutritious veg- etable, are seldom seen upon our tables, save as the old, time-honored, traditional baked pork and beans, a dish which the average modern stomach rejects as too strong. But why discard the bean because pork and beans make too hearty a dish, or because the discovery of trichina has spoiled our relish for pork ? To cook dried beans, place them on the back of the stove in a plentiful supply of cold water. When swelled, drain the water off and give them a fresh supply. Let them simmer until parboiled. Drain again, adding enough hot water to finish cooking. Boil gently till soft, and, when done, season with salt, pepper

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