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Classic
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page 180
and drain. If white beans are used, the smaller sized ones are the best. Their
nutriment although overrated, is great, and for making a very palatable and
cheap soup are very valuable.
To boil--Put the beans in a sauce-pan with cold water, and boil gently until
tender; as the water evaporates, fill up with cold water. Never use any salt in
boiling dry beans, as it prevents their cooking. When boiled tender, drain, and
they are ready to be baked, or used as they are.
With pickled pork or bacon--Boil a quart of beans as directed above; cut in
dice. 1/2 a pound of salt pork or bacon--about medium fat and lean--and put it
in a sauce-pan over the fire; when half fried, add the beans, mix and stir for a
minute, and place in a warm oven for about 20 minutes, stirring occasionally;
when done, sprinkle on the top some chopped parsley, pepper and salt to taste,
if not already sufficiently salt. Ham or fresh pork may be used instead of salt,
pork or bacon, if preferred.
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