Select small, white, navy-beans, as they are easier to cook, and their skin is thin, tender, and easily masticated. Let them soak overnight, and in the morning put them to cook in cold water (soft water is best), cooking gently until perfectly tender. Add salt to suit the taste, and 1/2 cup of peanut cream to each pint of cooked beans.
Look over, wash, and soak overnight 1 pint of white beans. In the morning cook in soft water if possible; hard water will do, but it takes longer to cook them. Cook until tender but not mushy. Season with salt, pour over them nut cream made of nut butter until it nearly covers them, and bake in the oven three or four hours, stirring occasionally. When done, they should be a rich brown color clear through. A little sugar or molasses may be added if desired.
Prepare like the preceding recipe; when tender, add salt to taste, and for each quart of cooked beans add 1 tablespoon-ful of nut butter and 1 tablespoonful of malt extract. Bake in a bean baker if you have one; if not, a common bake dish will do, but more liquid will be necessary on account of the evaporation. They should be covered with nut milk, and stirred occasionally to keep the top ones from getting hard. Baking for a long time improves them very much.
Take 1 cup of sifted beans (the small white navy-bean is the best), 3 eggs (the whites and yolks beaten separately), and 1/2 teaspoonful of salt. Fold the well-beaten yolk into the beans, which should be put through a colander or sieve. The salt should be added to the whites, and they should be beaten very stiff, and then carefully folded in. Put in a bake tin, and bake in a quick oven until they are a nice brown shade.
They may be cooked in the frying-pan if desired, and one half folded upon the other. The pan must be oiled with nut oil.
Prepare and cook the beans as for stewed beans, but before they are very tender, cut nutmeatose into small cubes, using about 1 cup of the nutmeatose to 1 pint of the cooked beans, salt to taste, and gently fold them together, and pour into a bean baker, allowing plenty of water. Bake for three or four hours, or as long as possible to have them ready for dinner. A half-hour before serving, remove the cover and allow them to brown on top. They should be quite dry when done. If a bean baker can not be had, bake in an earthen pan, and cover with a kettle cover.
Take 1 cup of beans that have been rubbed through a colander, and add to them 1 cup of mashed potatoes, and salt and nut butter to suit the taste. Mix all very thoroughly and heat in a spider, stirring occasionally until they are quite dry. Cold left-over potatoes and beans are just as good.
Look over, wash, and put to cook in cold water on the back of the stove or where they will not cook fast. When perfectly tender, season with salt and nut butter, and serve.
When ready to cook, put in cold water and let come to a boil. When the skins look puffed and loose from the bean, drain off the water and pour over them a little cold water, letting it drain off. Then take the beans between the fingers and press them, and the beans will slip out from the skins. It will not take long to remove the skins from a mess of beans. Then put to cook, stirring occasionally, that they do not stick to the kettle. When cooked to a mush and perfectly smooth and quite dry, season with salt and nut butter to taste, and bake in a pudding dish until of a nice brown Serve hot.
Take 1 cup of dry kidney-beans, wash well, put on in cold water, and cook slowly for three hours or more, until perfectly tender. When nearly done, salt to taste, and just before serving", flavor with nut butter.
Cook the beans as in the previous recipe, and sift through a colander. Then to 1 pint of sifted beans use 1 pint of sifted peanuts, 1/2 cup of zwieola (see recipe for making zwieola), and 1 teaspoonful of salt, and if desired a little sage and grated onion may be used. Mix all the ingredients together. If too dry, a little nut milk may be added. Turn into an oiled bake dish, and bake to a nice brown.
The common shelled beans may be used for this purpose, but the Lima shelled beans are preferable. Shell, wash, and boil. About twenty minutes before serving, add an equal amount of sweet corn cut from the cob. Be careful not to cut it too close. Season with salt and raw peanut cream, and serve hot.