Wartime Recipes 1942

Section 2: Pulse Dishes

14. Beans in Sauce

  • 1 tin beans, preferably in tomato sauce (soya beans, if available)
  • ½oz. cooking fat
  • 1/3 pint vegetable stock
  • 1 tablespoon wholewheat flour
  • Yeastrel

Melt the margarine, stir in flour and cook gently. Add the stock and cook until it thickens, add Yeastrel to flavour if liked, stir in beans and cook gently until hot right through.

15. Bean and Tomato Pie

  • 1 tin beans in tomato sauce
  • 4oz. grated cheese
  • ¼lb. tomatoes

Peel and cut up tomatoes and place in greased baking dish. Spread beans evenly all over and sprinkle grated cheese on top. Place in moderate oven to heat through (about 20 minutes, longer if the cheese is preferred brown).

16. Butter Beans

  • 1 pint butter beans
  • 1 tablespoon minced parsley
  • 1oz. margarine
  • 1 tablespoon finely-minced balm (faint flavour of lemon)

Soak beans for 12 hours and then cook gently until tender. Melt margarine in pan, add beans and toss. Just before serving stir in chopped parsley and minced balm.

17. Haricot Bean Croquettes

  • 1 cup beans
  • Powdered sage and/or thyme
  • ½oz. fat
  • Milk and oatmeal
  • Celery salt

Soak haricot beans in cold water several hours and cook until they will mash easily. Drain and press through sieve. Heat fat in stewpan, add beans, season with celery salt and a little powdered sage and thyme if liked. Shape mixture like small sausages, dip in milk (or beaten egg if available) and oatmeal. Put in well greased baking tin and bake in quick oven, or fry in fat until golden brown.

18. Lentil and Leek Pie

  • 2 small cups lentils
  • 4 cups stock
  • 6 leeks
  • Mashed potato

Put the lentils and the leeks, washed and cut into small pieces, into a casserole. Add the stock, cover tightly and bake in a slow oven until done. Put into a well-greased dish, and cover with mashed potato. Bake to a golden brown.

19. Lentil Stew

  • ¼lb. lentils
  • ¼lb. each of diced carrots, peas, runner beans
  • 1 pint vegetable stock
  • ½lb. onions
  • 1oz. cooking fat
  • ¼ teaspoon Yeastrel or Bevita

Pick over and wash lentils. Put into boiling vegetable stock and simmer gently until tender. Slice and fry onions in the fat in another saucepan until brown, add carrots, peas and sliced beans to onions, and cook for five minutes without browning. Add cooked lentils and a little more stock if necessary and stew together for about half an hour. Season and add Yeastrel, previously dissolved in a little hot water, just before serving.

20. Savoury Haricot

  • 1 pint beans
  • 1 tablespoon fresh mixed herbs
  • 2 large leeks
  • Water
  • ½oz. cooking fat

Wash beans well and soak overnight in water which should well cover them. In the morning cook them in the same water. Bring to the boil, then simmer for 2-1-3 hours, until very tender. Mince the raw leeks, add these, also the mixed herbs and fat half an hour before the beans are done. Serve with green vegetable.