Bean (Dried)
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A historic early American dish of kidney beans, rice beans, field beans,, salt pork, celery, cayenne pepper and lemon slices. Adapted from Bean (Dried), from Common Sense in the Household (1871).
Adapted from Bean (Dried), in Common Sense in the Household (1871), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/bean-dried.md.
The dish
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Soak a quart of beans over night in soft lukewarm water
Put them over the fire next morning, with one gallon of cold water and about two pounds of salt pork
Boil slowly for three hours, keeping the pot well covered
Shred into it a head of celery, add pepper—cayenne, if preferred
Simmer half an hour longer, strain through a cullender, and serve, with slices of lemon passed to each guest
Adapted from Open Recipe Archive · Common Sense in the Household (1871; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)