For Variety
Hot Bean Salad.—Omit molasses, add ¼ cup vinegar and ¼ cup water, and cook until the liquid is absorbed. To complete the meal serve quick-cooked green cabbage, crisp strips of celery and carrots, and pumpkin pie with cheese.
Creole Beans.—To 2 cups cooked beans add ½ teaspoon salt, ¼ cup each chopped green pepper and onion, and 1 cup canned tomatoes. Bake at 350° F. (moderate oven) 1 hour.
Soybean chop suey
1 green pepper, shredded
1½ cups shredded onion
1½ tablespoons cooking fat or oil
¾ cup diced celery
1½ cups cooked dry soybeans
1½ cups meat broth