Beans with Onions

A historical recipe from How to Cook in Casserole Dishes, by Marion Harris Neil.

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A historical recipe

How to Cook in Casserole Dishes, by Marion Harris Neil. Project Gutenberg eBook #61720.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

1 pint (2 cups) cooked beans 3 large chopped onions 2 ozs.
(2 heaping tablespoonfuls) butter 1 oz.
(1 heaping tablespoonful) flour Salt and pepper to taste ½ pint (1 cup) water or stock Melt the butter in a fireproof dish, then fry the onion in it till a light brown color, sprinkle in the flour, salt and pepper, then stir in the cooked beans and the water or stock.
Bake till thoroughly hot and serve with roast meat.