Preparation: Soak the beans in water for a few hours, drain and put over the fire in boiling water. Then boil until tender, drain and prepare the beans as given under No. [44] or No. [45].
Remarks: The salted beans need more time to cook than fresh beans and when seasoning, be careful not to add too much salt.
No. 47—CANNED GREEN BEANS.
Quantity for 6 Persons.
- 1 qt. can of green beans
- 1⁄10 lb. of butter
- 1½ tbsps. of flour
- ½ pt. of bouillon
- 1 pinch of pepper and one of salt
- 1 tsp. of finely chopped parsley
Preparation: The water is poured off the beans, butter is melted and the beans put into it and cooked slowly for 15 minutes. Flour is lightly stirred in, the bouillon poured in and the beans stewed in it a little while, then seasoned with salt, pepper and the parsley.
No. 48—CANNED WAX BEANS.
Quantity for 6 Persons.
- 1 qt. can of beans
- 1⁄10 lb. of butter
- 1½ tbsps. of flour
- ½ pt. of bouillon
- ½ tbsp. of sugar
- Salt to taste
- 1 pinch of pepper
- 1 tsp. of chopped parsley
- 1 tbsp. of vinegar
Preparation: Pour off the water, melt the butter and put the beans in to steep a little while. Then stir in the flour, add the bouillon, season with vinegar, sugar, salt and pepper and stew 15 minutes, then add the parsley.