Beans - Types, Recipes and Definitions
Van Camp's Pork and Beans Vintage Ad © 1912
One of the most nutritious foods that can be used; the varieties most used are the lima or butter bean, the white haricot or navy bean, the red and the black haricot, the flageolet or kidney bean.
LIMA BEANS BOILED—The dried beans are soaked in water for a few hours, then boiled till tender, drained, seasoned with salt, pepper and butter, or mixed with cream sauce. If canned beans are used they are first washed from their can liquor, then heated and seasoned as above; if fresh beans are used, they are put to boil in boiling water containing salt and a small piece of common washing soda; when done, drained, and seasoned as above.
LIMA BEANS Sauté—The beans either dried, fresh or canned are prepared up to the seasoning point of the preceding receipt, then placed in pan containing either small pieces of cooked bacon or salt pork, or just plain melted butter, then thoroughly tossed and heated in the pan, seasoned; sometimes they are sprinkled with finely chopped parsley before serving.
LIMA BEANS SALAD—Either dried, fresh or canned beans boiled till tender; when cold they are mixed with a cream, hollandaise or mayonnaise salad dressing and served on a bed of lettuce.
LIMA BEANS Purée—Soaked dried beans put to boil with a piece of salt pork in white stock containing onions, carrots, parsley, and whole mace; when cooked the pork and vegetables removed, the beans and stock rubbed through a fine sieve, then placed in a clean saucepan, brought to the boil, seasoned, a little flour and water thickening added to prevent coagulation; served with small toast.
LIMA BEANS, cream of—Equal parts of the finished purée of the preceding, and cream or vélouté sauce, made hot separate, then thoroughly mixed without further boiling.
FLAGEOLETS or kidney beans are obtainable in cans or in the dried state. The average patron does not know what a flageolet is, hence the call for them at table is small; but most people know what a kidney bean is, and if put on the bill of fare as such, the demand will be gratifying to the cook.
KIDNEY BEANS IN CREAM—Poulette, espagnole or vélouté sauces. The beans if canned, washed from the can liquor; if dried they are soaked, then boiled tender, drained and reheated in any of the four sauces above mentioned.
KIDNEY BEANS, GERMAN STYLE—Soaked, boiled and drained dried beans, or canned ones washed off, then heated and tossed in butter, seasoned with salt and pepper with a little summer savoury; a few salted herrings skinned boned and cut into small pieces, either mixed with the beans, or served as a garnish to them.
KIDNEY BEANS, FRENCH STYLE—Soaked, boiled and drained dried beans, or canned ones washed off, a little minced onion and garlic lightly fried in olive oil to a golden brown color, oil poured off, beans put in with some chopped parsley, tossed together with the onions, then moistened with vélouté sauce, brought to the boil, seasoned and served.
KIDNEY BEANS, ENGLISH STYLE— The cooked beans, seasoned with salt, pepper and butter, sprinkled with chopped parsley and served.
KIDNEY BEANS, PAN ACHES — The word panaches means mixed. Cold cooked kidney beans mixed with equal parts of cold cooked navy or lima beans, are heated with a little butter, and seasoned with salt, pepper, chopped parsley and served. Another mixture is made of equal parts of cold cooked string beans (green) and wax beans (yellow).
HARICOT BEANS, BOSTON STYLE—More often placed on the bill of fare as "baked pork and beans." The beans are washed and soaked over night; into the bean jar is put some black nolasses, salt, pepper and dry mustard, these are well mixed, cold water is then added to thin the mixture; the soaked beans now placed into the jar filling it two-thirds full, a piece of scored, or slices of salt pork is placed on top of the beans, jar filled with water, lid placed on, and put in a slow oven and baked till done; should be served with steamed brown bread.
Van Camp's Pork and Beans Vintage Ad © 1920
The more common way, however, that pork and beans are cooked, is to soak them over night, place them on to boil in the morning, when at boiling point they are skimmed, and the salt pork put to boil with them, when done the pork removed and cut in slices, the beans put into pans, seasoned, sometimes colored with caramel, the slices of pork arranged on top of the beans, sprinkled with sugar and placed in the oven till browned.
HARICOT BEANS WITH BACON—The cold beans are nicely fried with butter or bacon fat, seasoned with salt and pepper with a little sage, then served with a slice of broiled bacon.
HARICOT BEANS Purée—Soaked beans put to boil with salt pork in white stock containing carrots, onions, celery or celery seed or salt, parsley and whole mace; when done the pork and vegetables removed, the beans and stock rubbed through a fine sieve, then placed in a clean saucepan, seasoned, a little flour and water thickening added to prevent coagulation, served with small toast.
HARICOT SOUP, FAMILY STYLE—Prepared same as the preceding, but instead of the beans being rubbed through a sieve, they are left whole in the soup, and the vegetables and pork cut up very small, returned to the soup and served with it, along with small toast.
BEAN Purée WITH ONIONS—Is the purée above but considerable onions boiled in the stock, and rubbed through the sieve with the beans, (called, purée of beans, 3 la Soubise).
HARICOT BEANS, CREAM SAUCE — Cold boiled haricot beans with a flavoring of salt pork, mixed into a white cream onion sauce, seasoned with nutmeg, made hot, but not re-boiled.
RED HARICOT BEANS—Are mostly used as a garniture to salt leg of boiled pork. They are soaked, boiled with the pork, drained, placed in a saucepan, white wine added, then reduced to a glaze with a ladle of consomme; served with the pork in conjunction with small glazed onions.
BLACK BEANS WITH RISSOTO—The beans soaked and boiled with bacon; when done, the bacon cut up small and mixed with the drained beans, then moistened with Spanish sauce, seasoned with anchovy butter, made hot again and served garnished with rissoto.
GREEN AND WAX BEANS—Are best suited for culinary use when served as a plain vegetable boiled in salted water with the cover of the saucepan OFF. The beans have the strings removed, then shred or cat across; when boiled, drained, moistened with a little consomme, and seasoned with salt, pepper and butter, (time of boiling 15 to 35 minutes according to age).