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Nut Meatose Beans

Beans cooked with nutmeatose cubes and salt, baked until dry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Nut Meatose Beans

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare and cook the beans as for stewed beans until they are not very tender.

  2. Gently fold the nutmeatose cubes and salt into the cooked beans.

Bake

  1. Pour the mixture into a bean baker and add plenty of water.

  2. Bake at 300°F (150°C) for three to four hours, or as long as possible.

  3. A half-hour before serving, remove the cover to allow the top to brown.

  4. Ensure the beans are quite dry when done.

  5. If a bean baker is unavailable, use an earthen pan covered with a kettle cover.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cooked beans
Form the bulk of the dish and absorb the flavours during slow baking.
Nutmeatose
Adds chewy, meaty substance that holds its shape through long baking.

The step that matters

Removing the cover for browning. Removing the cover too early can dry the surface unevenly, while leaving it on too long prevents the top from browning. Timing it half an hour before serving lets the top brown while the interior stays moist.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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