Beans Polenta

Polente d’Haricots

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Cupfuls of Dried Beans
  • A Tablespoonful of Molasses
  • ½ Tablespoonful of Mustard
  • A Tablespoonful of Butter
  • A Tablespoonful of Vinegar
  • The Juice of A Lemon
  • Salt and Pepper to Taste


Use either white or red beans. Wash two cupfuls of Dried Beans, having previously soaked them over night. Pour off the water. Put the Beans in the stewpan and cover with fresh cold water, and cook the Beans until tender. Pour into a colander, and press the Beans through. Put this pulp into the stewpan, and add one tablespoonful of ready-made mustard, one tablespoonful of molasses, one of butter, one of vinegar, the juice of a lemon, and salt and pepper to taste. Serve very hot, as a Vegetable.