No. 44 Haricot Bean Stew
1 pint soaked haricot beans.
1 quart water.
1 teaspoon salt.
½ ounce butter.
1 good-sized onion.
1 tablespoon semolina.
½ pint stewed tomatoes.
Dissolve the butter in a stewpan, place in the beans, the onion cut up, and the water, and boil for two hours; add salt. Simmer for half an hour longer, then shake in the semolina, and continue stirring for about ten minutes. Cooked semolina will do equally well, and need only be added five minutes before serving (about a quarter of a pound will be required). Lastly, add tomatoes, which should have been previously stewed (see No. 155), and serve.