BEAN OR PEAS BROTH by Helen Hennig

Seventh-day Adventist Publishing Association · Battle Creek, Mich. · May 7, 1901

BEAN OR PEAS BROTH

By Helen Hennig

HELEN HENNIG

Bean broth is made from the liquid in which the beans are cooked. From one cup of dry beans we can take about four cups of broth, and the beans still be rich enough to be eaten, but they should be set aside to simmer for twenty or thirty minutes after the broth is drained off. A teaspoonful of lightly browned flour or cornstarch may be mixed with water, cream, or milk, and boiled into the broth, if it seems too thin. Salt to taste. Any of the red beans make a delicious broth. A little longer cooking may be necessary when kidney beans are used. Peas may be used instead of beans.