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Baked Beans and Peas

A dish of soaked and parboiled beans baked with peas in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Baked Beans and Peas

Ingredients

Directions

Prepare

  1. Soak the pea beans or split peas overnight.

  2. Parboil the beans until they crack.

Bake

  1. Bake the beans in the same water overnight in a brick oven, adding more water as needed.

  2. For a stove oven, bake for several hours, but note they may not be as good.

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

Pea beans or split peas
Form the main body of the dish, becoming soft and creamy as they cook slowly.
Water
Provides the moisture that softens the beans during soaking, parboiling and long baking.

The step that matters

Parboil the beans until they crack. Parboiling softens the outer skins so they split, letting the interior cook evenly and absorb liquid during the long bake. Undercooking leaves beans hard and uneven.

“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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