COOKING.
The fresh young legumes are to be considered in the same class as succulent vegetables, which are dealt with in the next chapter.
Ripe peas, beans and lentils may be cooked alike.
In cooking ripe legumes, try to get as soft water as possible. Hard water contains salts of lime and magnesia and these prevent the softening of the legumes.
Bean soup: Clean the beans and wash them. Let them soak over night. Cook them in the same water in which they have been soaked, until tender. They are to be cooked in plain water without any seasoning and with the addition of neither fats, starches nor other vegetables. When the beans are done, meat stock and other vegetables may be added, if desired. Pea soup is made in the same way.
The reason for not draining away the water in which the beans are soaked is that it takes up some of the valuable salts, the phosphates for instance. The addition of seasoning or fat while they are cooking makes the beans indigestible.
Baked beans: Clean and wash well. Soak them over night. Let them boil about three and one-half to four hours, using the water in which they were soaked. Then put them into the oven to bake. They are to be cooked plain and no fat or seasoning is to be added while they are baking. After they are done you may add some form of fatty dressing, such as bacon, which has been stewed in a separate dish, or you may dress them with butter and salt when they are served. Cooked this way they digest much more easily than when cooked in the ordinary way with tomatoes and grease. Some prefer to add either sugar or molasses to the beans when they are put into the oven. Avoid too much sweetening. Lentils may be baked in the same way.
Boiled beans: The same as bean soup, except that less water is used. Dressing may be the same as for baked beans. Lentils and peas may be treated in the same way.
Beans and corn may be cooked together.