Beans Polenta from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Use either white or red beans. Wash two cupfuls of Dried Beans, having previously soaked them over night. Pour off the water. Put the Beans in the stewpan and cover with fresh cold water, and cook ...
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Cooking tools:
- Colander
- Stewpan
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 2 Cupfuls of Dried Beans
- A Tablespoonful of Molasses
- ½ Tablespoonful of Mustard
- A Tablespoonful of Butter
- A Tablespoonful of Vinegar
- The Juice of A Lemon
- Salt
- Pepper
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