REID BEANS

Haricots Rouges.

Red Beans are the favorite dish among Creole families, the great amount of sustenance to be found in this and the White Bean commending it especially as a food for growing children and adults who labor hard. The beautiful color and excellent fla- vor of the Red Bean has won for it a place among the most highly es- teemed legumes.

Red Beans, Plain Boiled.

Haricots Verts au Naturel.

1 Pint of Dried Red Beans. % . spoonful of Lard or Butter. Salt and Pepper to Taste. This is an excellent way of prepar- ing red beans for Fridays and fast days. Soak the beans in cold water over night, or at least five or six hours, and drain off the water, and place them in a pot of cold water, using at least a quart of water to a pint of beans. Let them boil for at least an hour and a half or two hours, and then season nicely with salt and pepper. Add a half table- spoonful of lard or butter, let them cook for fifteen minutes more, and serve in their own juice. This dish Is excellent with boiled rice.

Red Beans, Burgundy Style.

Haricots Rouges a, la Bourguigpnne.

1 Quart of Red Beans. 1 Ounce of Butter. 1 Onion. 2 Cloves. 1 Herb Bouquet. Salt and Pepper to Taste. 1 Glass of Claret Wine. 6 Small Glazed Onions. Pick and wash the beans and let them soak in cold water for six hours Drain thoroughly, and put in a suce- pan, with sufficient fresh cold water to cover. Add a tablespoonful of but- ter, and a medium-sized onion, with two cloves stuck in it. Boil for

about twenty minutes, and then add a glass of Claret. Stir well, and let the beans cook for three-quar- ters of an hour longer, stirring fre- quently to keep from scorching. Then remove from the fire, take out the herb bouquet and onion, pour the beans into a hot dish, and decorate the edges with a half dozen small glazed onions. (See recipe.) Serve hot.

Red Beans & la Conde

Puree a, la Cond6

See recipe under heading "Soups." 'This is a most nutritious dish.

Red Beans and Rice,

Haricots Rouges au Riz.

1 Quart of Dried Red Beans.

1 Carrot. 1 Onion. 1 Bay Leaf.

1 Tablespoonful of Butter,

1 Pound of Ham or Salt Meat.

Salt and Pepper to Taste.

Wash the beans and soak them over night, or, at least five or six hours, in fresh, cold water. When ready to cook, drain off this water and put the beans in a pot of cold water, cov- ering with at least two quarts, for beans must cook thoroughly. Let the water heat slowly. Then add the ham or salt pork, and the herbs and onion and carrot, minced fine. Boil the beans at least two, hours, or until tender enough to mash easily under pressure. When tender, remove from the pot, put the salt meat or ham on top of the dish, and serve hot as a vegetable, with boiled rice as an entrfie, with Veal Sautfi, Daube a, la Mode, Grillades k la Sauce, etc.

Purge of Red Beans.

Purge d'Haricots Rouges.

1 Quart of Dried Red Beans.

1 Carrot. 1 Onion. 1 Bay Leaf.

1 Tablespoonful of Butter.

% Pound of Ham or Lean Salt Pork.

% Pint of Creim or Milk.

Salt and Pepper to Taste.

Prepare the beans as in the preced- ing recipe if it is desired to make a purge (not a soup). Remove the beans from the fire as soon as they will mash very easily under pressure. Take out the bits of ham. Press the beans through a colander. Add a ta- blespoonful of butter as you return them to the pot in which they have been boiled, and a half pint of cream or milk, or sufficient according to quantity to make the pur6e of the consistency of thick starch or mashed potatoes. Season with salt and pep- per, and serve. Thus prepared, red beans may be eaten by the most deli- cate invalid with excellent results as to recuperation.

Bacon and Bean^ H la Creole.

Haricots au Petit Sal6 a, la Creole.

1 Quart of Dried Red Beans. 1 Pound Bacon. Salt and Pepper to Taste.

Soak the beans' over night. Drain off all water. Place in a pot and cover "well with cold water, in the proportions already mentioned. Add the bacon, leaving- it in a single square piece. When both have boiled about two hours, season well with pepper and a little salt, if necessary, and place the bacon in the center of a baking- dish. Drain the beans and put them around the bacon. Fill the pan to the top with liquor in which the beans have been boiled, and bake one hour and a half, or until the liq- uor is nearly all absorbed. Then serve hot. This is a favorite dish with the little Creole children, and, is most wholesome and palatabe. White or fed beans may be cooked in this fashion.

Bean Polenta. Polente d'Haricots.

2 Cups of Dried Beans.

1 Tatlespoonful of Molasses. ^ TalJlespoonful'

of Mustard.

1 Tablespoonful of Butter. 1 Tablespoontul

of Vinegar. Juice of 1 Lemon. Salt and Pepper to Taste. Use either white or red beans. Wash two cupfuls of dried beans, having previously soaked them over night. Pour off the water. Put the beans in the stewpan and cover with fresh cold water, and cook the beans until tender. Pour into a colander, and press the beans through. Put this pulp into the stewpan, and add one tablespoonful of ready-made mustard, one tablespoonful of mo- lasses, one of butter, one of vine- gar, the juice bi an onion, and salt and pepper to taste. Serve very hot, as a vegetable.