Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

by Woman's Institute of Domestic Arts and Sciences

SHELL BEANS

57. VARIETIES AND FOOD VALUE OF SHELL BEANS.--When beans have matured on the vines to such an extent that the pods are no longer tender enough for human consumption, they are picked and the seeds then used for food. Some are picked before the seeds have entirely matured, and these, which must be young enough to contain considerable moisture, are cooked fresh; others are allowed to mature entirely and are then dried before they are cooked. After being dried, beans keep indefinitely and require no care in storage except that they must not become moist. Numerous varieties of both fresh and dried shell beans are in use, including navy, marrowfat, pinto, and Lima beans.

58. Fresh shell beans average about three times as much food value as string or wax beans. Most of this is carbohydrate in the form of starch, but they also contain considerable protein. Dried shell beans, which are entirely different in flavor and texture from fresh ones, contain still more nutriment, their food value being more than twice that of fresh shell beans and over four times that of potatoes. In the entirely matured bean, which, as has already been mentioned, belongs to the class of vegetables called legumes, the high food value is due to the high percentage of starch and the large amount of protein in the form of legumin, a substance that is an important substitute for other more expensive protein foods. This composition reveals at once the fact that dried shell beans make an excellent food, provided some fat is added to them in their preparation.

59. PREPARATION AND COOKING OF FRESH SHELL BEANS.--With the exception of Lima beans, most of the varieties of fresh shell beans are placed on the market in the pods and must be shelled after they are purchased. Green Lima beans, however, are usually sold shelled. If the beans are purchased in the pods, wash them in cold water before shelling, but if they are bought shelled, wash the shelled beans. Then put them to cook in sufficient boiling water to which has been added 1 teaspoonful of salt for each quart. Allow the beans to cook until they may be easily pierced with a fork. The cooking will probably require from 45 minutes to 1-1/2 hours, depending on the age and variety of the beans.

60. SHELL BEANS DRESSED WITH BUTTER.--Any variety of fresh shell beans may be prepared according to the accompanying recipe, but Lima beans are especially delicious when cooked in this way.

Prepare and cook the beans as directed in Art. 59. When they are sufficiently cooked, pour off the water, season with additional salt, if necessary, and a dash of pepper, and add 1 tablespoonful of butter for each four persons to be served. Allow the butter to melt and serve the beans hot.

61. SHELL BEANS IN CREAM.--Fresh shell beans are especially appetizing when they are dressed with cream. Besides improving the flavor, cream also adds considerable food value, an item that should not be overlooked.

For this dish, prepare and cook the beans in the manner explained in Art. 59. When they are tender, pour off the water and season with additional salt and pepper. Then for each four persons to be served, add 1 tablespoonful of butter and 1/2 cupful of thin cream. Heat the beans well in the cream and serve.

62. BEAN PURÉE.--Persons with whom the coarse skins that must necessarily be eaten with beans disagree, find bean purée very satisfactory. To prepare it, clean and cook the beans in boiling salted water according to the directions given in Art. 59. Then pour off the water and force the beans through a ricer or a sieve. Add sufficient butter, salt, and pepper to season well and serve hot.

63. COOKING OF DRIED SHELL BEANS.--Before dried shell beans of any variety are cooked, look them over very carefully, reject any that are unfit for use, and wash the rest in cold water. They may then be cooked without further preparation, but in order to hasten their cooking and save fuel in their preparation, it is a good plan to moisten them by soaking them in water before cooking. If they are to be soaked, place them in cold water and allow them to remain there for 8 to 12 hours. Then put them on to cook in water to which has been added a small pinch of soda. Parboil the beans in this water until the outside skin begins to crack and then pour off the water. While it is true that a certain amount of mineral salts and perhaps a small percentage of food value are lost in this procedure, because the water that is poured off is too strong to be used for any other purpose, the improvement in the flavor warrants any loss that might occur. After pouring off the water, wash the beans in cold water, add fresh water to continue the cooking, and allow the beans to simmer slowly until they are cooked soft enough to crush between the fingers, but still retain their original shape. Nothing is gained by cooking them rapidly on a hot fire, and considerable fuel is wasted by this practice.