Legumes, Dried Beans, Peas, Lentils for Breakfast, Dinner, Supper

Oct 4, 2012 by

Legumes, Dried Beans, Peas, Lentils for Breakfast, Dinner, Supper is yet another lovely cookbook in the stretch- your-food dollar three meals a day series from Bessie Murphy, originally published in 1920.  What I like about Bessie’s cookbooks is that her recipes are easy, good and good for you.  Here are a few recipes from her book to give you an idea of what you’ll find inside:

Louisiana Lentils
1 cup lentils
1 onion
2 cups canned tomatoes
2 tablespoons butter
3 red peppers
Wash, soak, and cook lentils as directed on page 3. Drain them. Melt the butter in a baking dish, add the onion and pepper chopped fine, cook until the butter is brown, and add the tomatoes, salt, pepper, and well- drained lentils. Cook uncovered 30 minutes.

 

Lima Beans a la Creole
1 cup lima beans
1/2 green pepper
1 teaspoon salt
1 cup tomatoes
2 tablespoons butter
1/4 tablespoon onion
1/2 red pepper (cut in 1 teaspoon grated strips)
horseradish
Wash, soak, and cook beans as directed on page 3. Drain them. Cook onion and green pepper in butter 20 minutes, add beans and other ingredients, and cook slowly lo minutes. Serve on buttered toast.

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