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Show FOOD VALUE OF THE BEAN BAKED beans have sometimes been called the American national dish, but the truth is that Amcr-cans Amcr-cans arc very far behind other nations in their intelligent consumption of all members of the bean family. No one wants to cat baked beans six times a week, no matter how nourishing nourish-ing they arc, because they arc too monotonous, mo-notonous, but an acquaintanceship with some of the sisters and aunts of the Boston bean will introduce us to new flavors and new combinations. The black bean is far more tasteful than the common pea bean, or navy bean, which is generally used in making baked beans a la the Hub. Bake the black bean, making into a puree or serve as a vegetable smothered in tomato toma-to sauce, says an exchange. The red kidney bean is. a giant member mem-ber of the family, and most known in Mexico and southern countries. This is the basis or chili con carnc, as there arc more beans than there is chili (pep- ( j oi euine uicaij in me cusn. it can be used on our tables as well and makes a delicious casserole accompa-nicd accompa-nicd with sliced ham, tomatoes peppers or similarly dressed up. The lima bean, so well enjoyed as a summer vegetable, passes on to a second sec-ond existence in its dried form. No one who has not tasted baked lima t beans can appreciate their delicious sat- c isfyingncss. Take six or eight chops of a pork loin, bake in the center of a c roasting pan, surrounded with lima v beans which have been soaked over night. That is all until the time comes to partake of this luscious, sustaining dish for a winter night. 0 The Turkish pea found so frequent- s; ly in Turkish restaurants may be a pea rr or a bean, but it is a most agreeable qi change from our own beans, and can ci be secured in any of the foreign mar- di kcts for a few cents per pound. It is w a light fawn color, nearly spherical and p about four times as large as our own ai pea, g |