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BEAN GRAVIES

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Seventh-day Adventist Publishing Association · Battle Creek, Mich. · May 28, 1901

FromReview and Herald, Vol. 78, No. 22.

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BEAN GRAVIES.

A little cream added to one pint of bean broth and one tablespoonful (heaping) of browned flour, makes a good gravy; or one-half cup of sifted beans, one pint of water, one tablespoonful of browned flour, and two spoonfuls of thick cream may be used.
It is hard to give exact measures for bean gravies, for the beans must be sifted; hence the consistency may vary, sometimes being thick, and other times thin. Gravies should be nourishing. Baked Irish potatoes are good food; but if eaten with bean or peas gravy, they are far more nourishing, and more satisfying.
All kinds of beans as well as good peas make excellent gravies, but we should use browned flour to give a nutty flavor,—some say “meaty” flavor, but it is the flavor of the nut or gluten we enjoy in the meat.