(Recipe #61, pages 64 – 65)
Wash these beans (which should not have been dried too thoroughly) with hot water; do not leave them to soak overnight. Place them on the stove in gently boiling water for ½ hour. Pour off the water and add enough boiling water to come at least a handbreadth above the beans; boil them continuously, well covered, until they become soft, changing the water once more. This should take only 1½ hours.
Add the requisite salt prior to the final half hour of cooking. Drain them in a colander and stew them with fresh green beans or sauce them with a sour egg sauce. If the water is not soft, add a little baking soda to the first pot of water before adding the beans.
Side dishes as for fresh beans.
Translated by David Green.