Beans (Haricots) ‘Alla Polenta’
Put a quart of white haricot beans into tepid water for the night. Dry, and put them into cold water, and boil for about an hour over a slow fire; dry them again, put them into boiling water, and boil for nearly an hour. Mash, and pass them through a sieve, place them in a sauce-pan with three ounces of butter, a little salt and pepper, stir well together, and boil them again for ten minutes. Serve up very hot.