More About Beans
Dear Aunt Daisy, About the’ woman who is_ having trouble with her salted beans being too dry; I had the same trouble last year and lost a good many through their going brown. Then I tipped all the beans, salt and all, out into a big vessel and added one handful of white sugar to a big jar of beans. I left them for a day or two, running my hands through them every so often, then packed the jars with beans and poured
the brine over.
Elsie of Eltham
Here is our old recipe. To 2'/21b, beans allow Ilb. salt and Y2lb, sugar. Cut beans as for table and place in bowl. Mix sugar and salt well, sprinkle over beans, and leave overnight. Next day pack into jars, and cover with brine which formed. Keep in cool place, Do not screw airtight. Wash and cook as usual when using. For "M.G.S.," of Waeranga, who finds beans preserved this way are hard to cook, a Dunedin Link writes: Wash the beans (do not soak overnight), put into saucepan with cold water, bring to boil, and then pour off. Cover now with warm water, add a dessertspoon of good beet dripping or butter, and a little sugar, and simmer 2 hours in plenty of water with no galt.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19490722.2.42.3.3
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New Zealand Listener, Volume 21, Issue 526, 22 July 1949, Page 23
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220More About Beans New Zealand Listener, Volume 21, Issue 526, 22 July 1949, Page 23
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