These beans should be young, tender, and fresh gathered. Remove the
strings with a knife, and take off both ends of the bean. Then cut
them in two or three pieces only; for if split or cut very small, they
become watery and lose much of their taste; and cannot be well drained.
As you cut them, throw them into a pan of cold water, and let them lay
awhile. Boil them an hour and a half. They must be perfectly tender
before you take them up. Then drain and press them well, season them
with pepper, and mix into them a piece of butter.
SCARLET BEANS.--It is not generally known that the pod of the scarlet
bean, if green and young, is extremely nice when cut into three or
four pieces and boiled. They will require near two hours, and must be
drained well, and mixed as before mentioned with butter and pepper. If
gathered at the proper time, when the seed is just perceptible, they
are superior to any of the common beans.