Soak the beans overnight and then parboil them in soda water. Drain off the water and turn the beans into a baking dish. Add the fat, milk, salt, and pepper. Cover the dish and bake until the beans are soft. Serve hot from the casserole.
67. LIMA-BEAN LOAF.--If a dish that is not only appetizing, but sufficient in food value to be used as a meat substitute, is desired, Lima-bean loaf, which is illustrated in Fig. 4, should be selected. This is very good when served alone, but it becomes more attractive and at the same time more palatable when a sauce or gravy is added.
LIMA-BEAN LOAF
(
Sufficient to Serve Six
)
- 1 c. dried Lima beans
- 2 c. bread crumbs
- Milk to moisten crumbs
- 2 eggs
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. celery salt
- 2 Tb. butter
Soak the beans overnight and parboil them in soda water. Pour off this water, cook until tender in boiling salted water, and then drain. Moisten the bread crumbs slightly with milk, mix them with the beans, and add the beaten eggs and seasoning. When the entire mixture is well blended, place in a loaf pan, dot the top with the butter, and bake in the oven until nicely browned and quite firm. Turn out on a platter, garnish with parsley, and serve by cutting it into slices, as shown in Fig. 4.
68. BEAN SOUFFLÉ.--Probably the daintiest dish that can be made from dried beans is bean soufflé. This is equally suitable as the main dish for a luncheon or a home dinner. One point to remember about it is that it should be served immediately, for soufflé usually settles when taken from the oven.