Green Beans or Long Beans No. 1

(Recipe #24, pages 55 – 56)

First let it be said that there may be no other vegetable as vulnerable as beans to absorbing toxic fumes from the air; therefore many people refuse to eat them. To remove any harmful residues, in the case of both whole and cut green beans it is advisable after stringing them (as described below)to rub them vigorously between your hands and then rinse them with fresh water in a colander and pour more water over them.

To remove the unpleasant strings properly, the stringing must be done on both sides from top to bottom and again from bottom to top. Then place them in batches in vigorously boiling water, which must return to a boil before more are added. Finally add salt after the beans have become more than half tender; then cook them until totally tender and pour into an earthenware colander to drain. To keep the beans hot, the colander can be set on the boiling liquid. Make an egg sauce to go with them.

Cooking time: 1¼–1½ hours.

Side dishes: fresh herring, raw and boiled ham, pork chops, cutlets, sausages, fried rissoles, ham canapés, etc.

Translated by David Green.

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