Mrs. Anna Horvarh

This recipe dates to 1930 and demonstrates the growing international influences in San Bernardino cooking. The paprika and egg noodles
hearken back to Hungary, as does the careful and delicate cooking of the vegetables. The use of sunflower oil probably reflects the region's
fascination with health foods in this period. Dry egg noodles can be substituted for fresh noodles, but allow a bit longer for their cooking.

1 c. dry white navy beans
2 stalks celery,
cubed 3 carrots, cubed
2 onions
2 tbsp. flour
sunflower oil
parsley
chives
marjoram
Hungarian paprika
egg noodles

Slowly cook the beans in 4 c. water about 4 hours. Have a tight lid on the kettle so that the water will not have to be
replenished. Remove almost all of the broth from the beans into another kettle. Add the chopped celery, carrots, and 1 onion
(chopped) to the clear broth. Cover the kettle tightly and steam the vegetables. Bring the beans to a boil in the remaining broth
and mash them, adding about 2 tbsp. flour, being sure it is mixed in well. Top the casserole with onions fried in sunflower oil.
Keep this warm in the oven. Make a kitchen bouquet by tying the herbs and paprika into a cheesecloth and lowering it into the
clear broth mixture as it cooks. Cook the fresh noodles (see the following recipe) in this broth. Serve the noodles and beans as
the entree and have fresh fruit for dessert.