Free Web Hosting Provider - Web Hosting - E-commerce - High Speed Internet - Free Web Page
Search the Web

The kidney bean is a New World vegetable native to South America. It quickly became popular during the Renaissance and was usually boiled, buttered, and served as part of a sallet.

Original recipe:
Take Beanes and boyle them tender in fayre water. Then take them oute and breake them in a morter and strayne them with the yolkes of foure egges and curde made of mylke. Then ceason it up with suger and halfe a dysche of butter and a lytle synamon and bake it.
A Proper Newe Booke of Cokerye

The modern version:

Pick over and wash beans. Add to a quart of boiling, salted water. Cover pot, reduce to medium heat, cook about 1 hour (until beans are soft). Drain the beans. Add butter, stirring to melt and distribute it evenly.

In a separate bowl, combine remaining ingredients, except garnish, and stir to blend. Add beans and mix well. Pour mixture into a casserole dish. Arrange apple slices on top and sprinkle with brown sugar and cinnamon. Cover and bake at 350 F for 40 minutes.

 

Main Menu	Culinary Menu