Dried string beans

(Recipe #62, page 65)

Wash the beans in hot water and set them on the stove in boiling water. When they have boiled for ½ hour, drain them and boil them in fresh water for another ½ hour, then cook them until soft in boiling water with butter or fat. Later add salt, some cornstarch or potato flour and chopped parsley; serve with a small bowl of potatoes. A few potatoes can also be added before the beans are totally soft and be cooked soft with the beans.

Side dishes: smoked or salted meat, bratwurst, ham, cutlets, soaked herring.

Translated by David Green.

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Dried princess beans

(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.

Pickled string beans

(Recipe #59, page 64)

Prepare beans as described in no. 1, pressing out as much liquid as possible. Cook until tender in court-bouillon with water, salt, and equal parts of suet and lard. Then add white beans cooked very soft along with their briefly reduced creamy liquid and stir together, or else arrange the white beans as a wreath around the green beans (which need to be with butter first). Instead of the white beans, a few small potatoes can also be cooked on top of the green beans, and a grated raw potato stirred in, as in the preparation of sauerkraut. Continue reading

Blindhuhn (blind hen), a national dish of Westphalia

(Recipe #28, page 57)

Beforehand boil a piece of ham or smoked bacon. Take green beans, which may be somewhat on the hard side, wash them thoroughly and cut them into small round pieces on a cutting board, a handful at a time; add the previously shelled white beans, cut a little more than half as many carrots as green beans into small dice. Rinse and add in batches to the ham, bringing to a boil each time. If available, add a few peeled and quartered pears; when the vegetables are almost done, add quartered potatoes with as much salt as needed, along with apples cut in pieces. Cook everything until tender. Continue reading

French Beans Cooked in Milk (ditto) No. 4

(Recipe #27, page 56)

Take beans prepared as above, finish them in boiling water, and drain them. Add milk, salt, and butter, and cook until tender. Before serving, add finely chopped parsley and savory, along with flour mixed with cream (1 tablespoon of flour to ½ pint of cream), mix with the beans, and boil thoroughly.

Translated by David Green.

French or Runner Beans No. 3

(Recipe #26, page 56)

Since runner beans are not boiled, rinsing and rubbing them between your hands after the strings have been removed as described in recipe 24 is especially necessary. When this has been done, cut them in narrow strips while leaving them as long as possible, wash them, and place them in the colander, cooked with boiling water and a little butter, an onion, and a small piece of ham. Remove the ham and onion, stir in some roux, add a teaspoonful of granulated sugar and finely chopped parsley and salt if needed. Serve with boiled potatoes. Cooking takes about 2 hours.

Side dishes the same as for green beans.

Translated by David Green.

Broken Green Beans No. 2 (Recommended)

(Recipe #25, page 56)

Follow the directions above for stringing, washing, and boiling the beans, but before boiling them break them into 1–1½ inch pieces. Then make a roux with suet, stir in enough milk to allow the beans to stew, add salt if needed and some pepper, let them cook a while in the thickened sauce, and remove the pot from the heat. Now stirring gently, so that the beans do not fall apart, add enough vinegar to give them a slightly sour taste, and serve them with a small bowl of potatoes.

Side dishes the same as for green beans or long beans.

Translated by David Green.

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. Continue reading