PLAIN COOKED BEANS

Look over the beans or peas, picking out the bad ones. Wash and cover 2 cups of the beans or peas with 1 1/2 quarts of cold water, and soak overnight. (If you forget to put them to soak overnight, 5 or 6 hours in lukewarm water will do the trick.)

When ready to cook, add a teaspoon of salt and simmer slowly in the soaking water in a covered pan until the beans are tender but not broken. Add more water during cooking, if necessary. Season with salt and pepper.

To add flavor cook beans with salt pork, sausage, bacon, or a ham bone.

VARIATIONS:

BEANS WITH SAUSAGE
Place a mound of hot cooked beans on a platter and surround with fried sausage cakes or links.

BEANS WITH SLICED FRANKFURTERS
Cut frankfurters into thin slices and arrange on top of cooked beans in a shallow baking dish. Bake in a moderate oven until the frankfurters are hot through and through.

BEANS BAKED IN WHITE SAUCE
To cooked beans add white sauce and catsup mixed together. Sprinkle with grated cheese and bread crumbs, and brown in the oven.

FOR A TASTY TOMATO SAUCE TO GO WITH BEANS
Cook a sliced onion in 2 tablespoons of fat. Blend in 2 tablespoons of flour and brown slightly. Stir in 2 cups of cooked tomatoes, season, and cook until thickened. If desired, add green or red sweet peppers, chopped fine. Serve hot over the hot beans.

FOR BEAN "SAUSAGES"
Mash 3 cups of cooked beans. Mix well with a cup of bread crumbs, 1 beaten egg, 1 teaspoon of sage, if desired, and salt and pepper to taste. Moisten with milk or bean liquid. Shape into the form of sausages, dip in raw egg beaten with a little water, then roll in bread crumbs. Brown in a little melted fat.

TO MAKE A BEAN LOAF:
Use the above recipe. Add a chopped onion, finely chopped celery, or some dried herbs if you like. Shape into a loaf, place in a shallow pan, pour a little melted fat over the top, and bake until well browned. Serve with hot tomato sauce.

From: Recipelink.com
Source: Recipe pamphlet: Dried Peas and Peas in Wartime Meals, USDA, AWI-47, June 1943