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Simple Cooking Various Kinds Of Beans Cooking Recipe

Below is the quick and easy cooking recipe for Cooking Various Kinds Of Beans.

French beans should have the strings taken off—if old, the edges should be cut off, and the beans cut through the middle. Boil them with a little salt, from twenty-five to forty minutes, according to their age. A little saleratus boiled with them preserve the Cooking Various Kinds Of Beanss their green color, and makes them more healthy. Salt and butter them when taken up. Lima beans can be kept the year round, by being perfectly dried when fresh gathered in the pods, or being put without drying into a keg, with a layer of salt to each layer of beans, having a layer of salt at the bottom of the keg. Cover them tight, and keep them in a cool place. Whenever you wish to cook them, soak them over night, in cold water—shell and boil them, with a little saleratus. White beans for baking, should be picked over carefully to get out the colored and bad ones. Wash and soak them over night in a pot, set where they will keep lukewarm. There should be about three quarts of water to three pints of the beans. The next morning set them where they will boil, with a tea spoonful of saleratus. When they have boiled four or five minutes, take them up with a skimmer. Put them in a baking pot. Gash a pound of pork, and put it down in the pot, so as to have the beans cover all but the upper surface—turn in cold water till you can just see it at the top. They will bake in a hot oven, in the course of three hours—but they are better to remain in it five or six hours. Beans are good prepared in the same manner as for baking, and stewed several hours without baking.

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