2 cups dried lima beans
4 tablespoons drippings
2 cups tomato, chopped
1 teaspoon grated horse-radish
1 tablespoon minced onion
2 teaspoons salt
1/2 green pepper, finely chopped
1 red pepper, finely chopped

Soak beans overnight. Cook until tender. Drain. Cook onion and green pepper in fat for three minutes. Add beans with other ingredients. Bake in buttered casserole dish for 2 hours.

From The Modern Priscilla, September, 1919

Baked Pinto Bean Soup

1 quart milk
1 1/2 cups rice baked pinto beans
Salt and pepper to taste

Scald the milk.  Add the riced beans and season to taste with salt and pepper.

Baked Soy Beans

1 pint beans
1 1/2 quarts hot water
Cover and soak overnight

In the morning, drain, add fresh boiling water, 2 tablespoons salt, and 1 teaspoon soda.  Let simmer until skins on beans will break if blown on.

Drain, put beans in large casserole dish.  Add 2 tablespoons molasses, 2 tablespoons sugar, 1 tablespoon salt,  and 1/8 teaspoon pepper.

Cover beans with boiling water, cover, and bake slowly for 5 or 6 hours, adding more water as needed.  Cook uncovered the last hour to brown them.  Serve with tomato sauce if desired.

Soy Bean Souffle

Prepare soy beans as for baking, allowing them to boil down until tender, and most of the water has cooked away.

1 cup mashed boiled beans
1 cup milk
3 eggs
4 teaspoons flour
4 teaspoons butter or margarine
1 teaspoon pimento or chopped red pepper
Salt to flavor

Put flour and butter in saucepan, and stir until butter is melted and mixture is well-blended.  Add milk and cook until very thick.  To this white sauce, add egg yolks, beans, and other seasonings.

Beat egg whites until stiff, and cut and fold them into the first mixture.  Turn into buttered baking dish, and bake in moderate oven until well-puffed, brown, and firm.  This will take about 45 minutes.  Serve with white sauce or cheese sauce.

White Sauce

2 teaspoons butter or margarine
2 teaspoons flour
1 cup milk
1/4 teaspoon salt

Put flour, salt, and butter in saucepan, stirring until butter is melted and mixture well-blended.  Pour on milk and stir constantly until mixture thickens.

Cheese Sauce

1 teaspoon butter or margarine
1 teaspoon flour
1 cup milk
1/4 teaspoon salt
1/3 to 1/2 cup grated cheese

Prepare like white sauce above, adding grated cheese just as sauce boils up, and continue cooking, not boiling, until cheese is melted.  A double-boiler may also be used.

Soy Bean Muffins 1

1/4 cup flour
3/4 cup soy bean meal
1 cup Indian meal
1 teaspoon cream of tartar
1/2 teaspoon soda
1/2 teaspoon salt
2 teaspoons molasses
1 egg
1 cup milk

Mix and sift the dry ingredients, add molasses, egg, and milk.  Beat well and turn into greased muffin tins.  Bake at 350 for about 30 minutes, or until toothpick inserted in center comes out clean.

Soy Bean Muffins 2

3/4 cup soy bean flour
1 1/2 cups flour
1 1/2 teaspoons salt
2 teaspoons sugar
4 teaspoons baking powder
1 1/2 cups milk
1 egg
2 teaspoons shortening

Mix and sift dry ingredients.  Add egg, well-beaten, milk, and melted shortening.  Turn into greased muffin pans at bake at 350 degrees for 20 to 30 minutes.

Kidney Bean and Beef Stew

1/2 pound cooked ground beef
1/2 cup red kidney beans
2 – 3  slices of bacon, cut in smaller pieces
1/2 onion
1 cup canned tomatoes

Soak beans overnight in warm water.  Fry bacon and onion together.  Add ground beef and sear.  Drain extra fat from pan.

Transfer bacon, onion, and ground beef to a large saucepan.  Add beans and tomatoes and enough water to cover.  Bring to a boil, stirring frequently.  Lower heat and cook slowly till ready to serve.  Serves about 5 people.

Baked Lima Beans

Put 1 pint of lima beans in warm water to soak overnight.  In the morning, drain off water and add fresh, boiling water, 2 tablespoons salt, and 1/2 teaspoon soda.  Let simmer slowly until beans are somewhat soft.

Drain and put in large casserole dish.  Season with 1/3 cup molasses, 1 teaspoon salt, and 3/4 teaspoon mustard.

Cut up several slices of bacon and stir in the bean mixture.  Add boiling water to cover and bake slowly 4 or 5 hours.  Uncover the last hour of baking to brown beans.

Lima Bean and Tomato Salad

6 solid ripe tomatoes
1 cup boiled lima beans
1 cup chopped celery
1 small onion
Lettuce
Salad dressing of your choice

Cut of tops of tomatoes and scoop out the center.  Thoroughly chill the shells.  Mix the beans, celery, onion, and tomato pulp together.  Marinate in the dressing.  When this mixture is thoroughly seasoned, fill the tomato shells and serve on lettuce.

Baked Pinto Bean Loaf
(A vegetarian alternative to meat loaf)

1 pint cold, baked pinto beans
2 cups bread crumbs or 1 cup boiled rice
1 egg, beaten
1 teaspoon finely minced onion
2 teaspoons ketchup
2 teaspoons butter or margarine
Salt and pepper

Combine ingredients and shape mixture into a loaf.  Bake at 350 for about 25 minutes.