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.
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