Baked Bean Chowder.—Use leftover baked beans. Cook ¾ cup diced carrots, ⅓ cup green pepper, and 1 onion in 1½ cups water, until tender. Add ¾ cup canned tomatoes, 2 cups baked beans, and seasonings, and reheat. Blend 1 tablespoon flour and 2 tablespoons cold water and stir into the vegetables. Cook 10 minutes. Add 1½ cups of milk; reheat.
Savory bean stew
1 cup dry beans or whole peas
1 quart water
¼ cup diced salt pork
⅓ cup chopped onion
½ pound chopped beef
2 to 2½ cups cooked or canned tomatoes, or 2½ to 3 cups chopped raw tomatoes
Salt and pepper
Boil beans or peas in the water 2 minutes. Remove from heat, cover, and soak 1 hour or overnight.