The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1918-04-11
VALUE DRIED PEAS AND BEANS

Do YOU know how many kinds of
dried peas and beans there areE VI
course you know the white navy~and
the lima bean, but the attractive red
kidney beans are very good, 100 so
are many others--the pinto, or friJoie,
a notified brown and white bean, NE
black or turtle soup beans--and The
other more or less brightly colored
beans from Sonth America and the
Orient. These beans are similar to the
kidney beam and are now on the mar
ket in some of our cities. The cow
pea is good and is used in large quanti-
ties in the south and the SOY bean,
which was introduced from the Orient
Both of these require longer cooking
and are often prepared differently from
the other varieties, so their prepare
ton is not included in this leaflet.
Dried peas come whole or split and
may be green or yellow. They and the
beans belong to the same plant family
the lcgumes--and they can be cooked
and seasoned in much the same way.
Try the different kinds on sale near
your home and use a variety. Your
family will like them if they are we'll
cooked.
| Dr;,-ripe peas or beans have higher
| food value than the green unripe ones
because they contain less water, or
juice. A pint of the green ones. either
fresh or canned makes good vege-
| table, while pint of the dry peas or
beans make hearty dish. which may
serve as the main part of meal Yet
the pint of dry peas costs no more
than a can of green ones.
HOW TO COOK
| You can cook them all in the same
/. way; then, after they are tender, they
can be made into anything you wish
| no Cd t,ca nj nr q IL n
stew, n loaf, or a salad.
| Soak for four hours or overnight In
| twice as much water as there are peas
or beans. Cook in the water in which
they are soaked, unless it has an I'M
| pleasant taste. Add more water as ii
boils away. Cook from one to two
hours depending on the age and va
riety and on the purpose for which
they are to be used. If they are to be
served as a vegetable. do not let them
get too soft They are excellent cooked
in fireless cooker.
PEA AND BEAN SOUP
Black bean soup, split pea soup
cream of bean or pea, PURGE of beans
and tomatoes-you can have all oil
these and many others. They are de.
licious inexpensive, and easy to make
Many OF them are so hearty that they
can form theachief dish of a meal,
Soak and cook pint of peas or bean.
as usual, but take more water, abou
swo quarts, and cook until very soft
Then put them through sieve. These
mashed beans and peas are ready tt
be made into all kinds of soups by add
ing the various seasonings, water ant
milk, or stock enough to make tive
quarts. These soups should all hav,
a little flour AIDED to them as binder
To prevent tho thick part from settlins
TO the bottom, mix thoroughly tw,
tablespoons fat with two tablespoon
flour, add q little of the hot soup, ant
stir until it is smooth, and add to tn.
remaining soup, stirring to proven
Jumping, snd cook for about 10 min
utes
Black Bean Soup or Split Pea Soup
To the pulp from one pint bean,
or peas. add enough water or stock Il
/ make two quarts. Thicker with floul
as directed Season with salt and pep.
per. The juice of lemon and one
half teaspoon mustard add to tn,
flavor.