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 PUREE.--Persons with whom the coarse skins that must
necessarily be eaten with beans disagree, find bean puree 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.
The fireless cooker and the double boiler are excellent utensils for the
cooking of dried beans, because they cook the beans at a temperature
below boiling point. They therefore cook the beans soft with little
difficulty and prevent the protein from becoming hard. The theory of the
cooking of protein--that is, the higher the temperature, the harder the
coagulation--applies in the cooking of dried beans, just as it does in
the cooking of eggs or milk.
64. STEWED NAVY BEANS.--The common small white beans are called _navy
beans_ from the fact that they are much used in the navy. These may be
prepared in various ways, but the simplest method is to stew them. In
the preparation of this dish, as well as any other made from dried
beans, it will be well to remember that 1/2 cupful of beans is usually
sufficient to serve four persons when they are cooked.
Look over the required amount of beans, reject any that are imperfect,
wash thoroughly, and put to soak overnight in cold water. Pour off any
water that remains, cover well with boiling water, and add a pinch of
soda. Cook slowly until the skins begin to burst. Pour off the water,
add fresh hot water and 1 teaspoonful of salt for each quart of water,
and allow to simmer until the beans may be easily crushed between the
fingers. During this process, the water should cook down until just a
sufficient amount to serve with the beans remains. When this is
accomplished, add 1-1/2 tablespoonfuls of butter, a dash of pepper, and,
if necessary, additional salt. Instead of the butter, ham or bacon fat
may be used for seasoning, or a small piece of ham or salt pork may be
cooked with the beans and the fat omitted. Serve the beans hot.
65. LIMA BEANS IN CREAM.--Dried Lima beans, when combined with thin
cream, make a very appetizing dish. To prepare them in this way, clean,
soak, and cook them as explained in Art. 63. When they are soft enough
to crush easily between the fingers and the water has boiled down so
that practically none remains, add 1/2 cupful of thin cream to a
sufficient quantity for four persons. Allow the beans to simmer for a
short time in the cream, add additional salt and a dash of pepper for
flavoring, and serve.
66. LIMA BEANS EN CASSEROLE.--While the small varieties of dried beans
are more commonly baked than the larger ones, Lima beans will be found
especially delicious when prepared in a casserole.
LIMA BEANS EN CASSEROLE
(Sufficient to Serve Six)
1 c. dried Lima beans
1/4 c. ham or bacon fat
2 c. milk
2 tsp. salt
1/4 tsp. pepper
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.
[Illustration: FIG. 4]
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 SOUFFLE.--Probably the daintiest dish that can be made from
dried beans is bean souffle. 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 souffle usually settles when taken
from the oven.
BEAN SOUFFLE
(Sufficient to Serve Six)
1 c. bean pulp
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. celery salt
1 Tb. onion juice
2 eggs
Make the bean pulp by forcing well-cooked beans through a colander or a
press. Add all the seasoning and the beaten egg yolks. Beat the egg
whites stiff and fold them into the mixture. When well blended, pour
into a greased baking dish, or individual dishes, place in a pan
containing hot water, and bake in a moderate oven until the souffle is
set, which will require from 30 to 45 minutes. Test by tapping slightly
with the finger. If the dent thus made in the souffle springs back, it
is sufficiently baked. Remove from the oven and serve at once.
[Illustration: FIG. 5]
69. BAKED BEANS.--Almost any kind of dried beans may be used for baking.
Some persons prefer the small navy beans, which are mentioned in this
recipe, whereas others like the larger marrowfat beans or Lima beans.
Pinto beans have for some time been taking the place of navy beans, and
are found to be a very good substitute. To bake beans successfully, a
dish with a tight-fitting cover, such as the one shown in Fig. 5, is
required. This is made of heavy glass, but if such a utensil is not
available, very satisfactory results can be obtained by using a heavy
earthen bowl, crock, or baking dish. To produce the delicious flavor
that is agreeable to most persons, beans should be baked a long time.
Therefore, as considerable heat is consumed in their cooking, it is a
wise plan to prepare more than enough for one meal. They may be served
the second time as baked beans, or, if this is not desired, they may be
used for various other purposes.
BAKED BEANS
(Sufficient to Serve Six)
1 pt. navy beans
2 Tb. molasses
2 tsp. salt
1/2 lb. bacon or salt pork
Soak the beans overnight, parboil in soda water, and drain. Add a
sufficient amount of water to cover the beans well, cook until they
break open, and then pour with the liquid into a baking dish. If this
liquid does not almost cover the beans, add more until it comes nearly
to the top. Add the molasses and salt, cut the salt pork into pieces,
and distribute these well through the beans, placing a piece or two over
the top. The beans should then appear as shown in Fig. 5. Place the
cover on the dish and bake in a slow oven for 4 or 5 hours. Remove the
cover occasionally, stir the beans carefully so as not to crush nor
break them, and add enough water from time to time to keep the beans
well moistened. When done, the beans should be light brown in color, but
the top should be well browned. Sometimes it will be found necessary to
remove the cover in order to brown the beans sufficiently.
70. BEAN CROQUETTES.--Left-over baked beans need never be wasted, for
there are numerous uses to which they can be put. If it is not desired
to reheat them and serve them again as baked beans, they may be utilized
in soup, salads, and sandwiches, or they may be made into souffle, as
explained in Art. 68, or into croquettes according to the accompanying
recipe. Bean croquettes may be served plain, but they are much improved
by the addition of tomato sauce.
BEAN CROQUETTES
(Sufficient to Serve Six)
2 c. cold baked beans
1-1/2 c. bread crumbs
Milk to moisten crumbs
1 egg
1 tsp. salt
Pinch of pepper
To the beans add the bread crumbs slightly moistened with milk. Stir in
the egg, beaten, and the salt and pepper. Blend the entire mixture, form
into croquettes, and roll in dry crumbs. Bake in the oven until brown,
saute in shallow fat, or fry in deep fat. Place on a platter, garnish
with parsley, and serve plain or with tomato sauce.