Beef and Beans Casserole

Preparation info
  • 8 to 10

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 pound dried pea beans
  • 6 cups water
  • Salt and freshly ground black pepper

Method

  1. Soak the beans in a large quantity of water overnight. Drain them and add the six cups water and salt and pepper to taste. Bring to a boil and simmer for one and one-half hours, until beans are tender without being mushy. Drain the beans and measure the cooking liquid. Reserve one and one-half cups of the liquid.

  2. Prehea