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White Navy Beans Curried

(Vaughan’s Vegetable Cook Book)







If the fresh kidney beans are not obtainable soak a pint of the dried

over night. Boil in two quarts of water for two hours or until tender.

Drain, when soft, and put into a saucepan with an ounce of butter, one

small onion chopped fine, one saltspoonful of salt and a

half-teaspoonful of curry powder. Toss the beans in this mixture for a

few moments over the fire; then mix smoothly a tablespoonful of flour

with a large cup of milk and season highly with a tablespoonful each of

chopped parsley, chopped bacon, tomato catchup and chutney, adding also

a saltspoonful of salt, and add to the beans; set the saucepan on the

back of the range and let the contents simmer three-quarters of an hour,

adding more milk if the curry becomes too thick. Serve with plain boiled

rice.











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