Boiled Pinto or Great Northern Beans
Ingredients
- 2 cup dried beans
- 2 cup water
- 1/4 pound salt pork
- salt
- pepper
Directions
- Wash the beans well and soak overnight in water to cover.
- In the morning add 2 cups more water, the salt pork, and salt and pepper.
- Simmer for an hour, or until the beans are tender.
- Add more water if needed.
Other Information
Author: United States Department of Agriculture
Source: Pinto and Great Northern beans are a valuable food (1940-01-01)
Category: Side
Ingredients: bean, water, salt pork, salt, pepper
Equipment: measuring cups, measuring spoons, pot, stove
See Also
Hopping John with Pinto or Great Northern Beans
Author: United States Department of Agriculture
Source: Pinto and Great Northern beans are a valuable food (1940-01-01)
Category: Side
Ingredients: bean, rice, water, salt, salt pork, pepper, onion
Equipment: measuring cups, measuring spoons, pot, frying pan, knife, stove
Scalloped Pinto or Great Northern Beans
Author: United States Department of Agriculture
Source: Pinto and Great Northern beans are a valuable food (1940-01-01)
Category: Side
Ingredients: bean, flour, water, salt, pepper, salt pork, onion, bread crumb
Equipment: measuring cups, measuring spoons, knife, frying pan, oven, baking pan
Soup with Pinto or Great Northern Beans
Author: United States Department of Agriculture
Source: Pinto and Great Northern beans are a valuable food (1940-01-01)
Category: Soup
Ingredients: bean, onion, water, salt, pepper, salt pork
Equipment: measuring cups, measuring spoons, knife, pot, sieve, stove
Vegetable Chowder
Author: Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Ingredients: bean, corn, potato, water, salt pork, milk, butter, salt, pepper, onion
Equipment: measuring cups, measuring spoons, stove, pot
Pinto or Great Northern Beans with Ground Beef
Author: United States Department of Agriculture
Source: Pinto and Great Northern beans are a valuable food (1940-01-01)
Ingredients: bean, tomato, salt pork, salt, onion, pepper, beef
Equipment: measuring cups, measuring spoons, pot, frying pan, knife, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove