String Beans and Tomatoes

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 qt. string beans
  • 1 teaspoon salt
  • 1 cup strained tomatoes
  • 1 teaspoon sugar
  • 2 tablespoons butter or fat
  • ¼ teaspoon pepper
  • 2 tablespoons flour


Cut off both ends of the beans, string them carefully and break into pieces about 1 inch in length and cook in boiling, salted water, 1 teaspoon salt to quart water. When tender reduce the liquor to about ½ cup.

Heat the butter, add the flour and seasoning and add the strained tomatoes; cook until smooth and pour this sauce over the beans; let cook slowly for about 15 minutes and serve hot.