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Meat With Beans

Dry beans are very rich in protein, the percentage being fully as large as that in meat. Dry beans and other similar legumes are usually cooked in water, which they absorb, and so are diluted before serving; on the other hand, meats by the ordinary methods of cooking are usually deprived of some of the water originally present--facts which are often overlooked in discussing the matter. Nevertheless, when beans are served with meat the dish is almost as rich in protein as if it consisted entirely of meat.

Pork and beans is such a well-known dish that recipes are not needed. Some cooks use a piece of corned mutton or a piece of corned beef in place of salt or corned pork or bacon or use butter or olive oil in preparing this dish.

In the Southern States, where cowpeas are a common crop, they are cooked in the same way as dried beans. Cowpeas baked with salt pork or bacon make an excellent dish resembling pork and beans, but of distinctive flavor. Cowpeas boiled with ham or with bacon are also well-known and palatable dishes.


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