Stewed Beans

Put red kidney and other beans with tough skins into boiling unsalted water and cook until nearly but not quite tender before adding the salt. Common white, Lima and all beans with tender skins must be put into boiling salted water at first. After a short time of rapid boiling let beans just simmer until tender, then add a little heavy cream and stand back where they will keep hot but will not boil, for a half hour or longer. A little raw nut butter may be cooked with them sometimes, or, cocoanut cream may be substituted for dairy cream.

Red kidney and some of the richer varieties may be served with boiled rice or in a mashed potato border.