PUREE OF BEANS
Follow the directions given for puree of peas.
BEANS STEWED
Wash the required quantity of navy, lima, kidney, or other beans, and put to cook in plenty of boiling water; boil till they are swollen, then put them where they will stew till cooked; season just before they finish cooking. Never parboil beans.
BAKED BEANS WITH TOMATO SAUCE
Prepare the beans as for plain baked beans; put into the jars to bake; cover with a mixture of strained stewed tomatoes and water in equal proportions; a little butter or olive oil may be added.
SUCCOTASH
- Fresh shelled lima beans, 2 cups.
- Sweet corn, 2 ears.
- Cream, ½ cup.
- Butter, size of an egg.
- Salt.
Put beans in pot with cold water, rather more than will cover them. Scrape the kernels from twelve ears of young sweet corn. Put the cobs in with the peas, boiling from thirty to forty-five minutes. Take out the cobs and put in the scraped corn. Boil again for fifteen minutes; then season with salt, butter and cream. Serve hot.