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Title: Baked Beans With Spinach And Eggs
Categories: Beans, Vegetarian
Yield: 1 Batch

Red kidney beans
1 sm Onion
2 Celery ribs; up to 3
Tomato sauce
Spinach
Eggs; one per person
Butter
Seasoning

Soak the beans overnight, wash them, and put them into a saucepan of
cold, salted water; as soon as it has boiled rapidly pour off the
water and fill up the saucepan with boiling water, adding the onion,
celery, and salt, pepper, and nutmeg, and let the beans boil gently
until the skins will break easily. Then turn them into a colander and
remove the skins; melt 1 to 2 oz butter (a liberal quantity should be
allowed) in an earthenware pipkin; put in the beans, pour the tomato
sauce over them, cover closely (tying a piece of parchment paper over
the top if the lid does not fit well) and stand the pipkin in a pan
of hot water in a moderately hot oven for 5 hours, replenishing the
water when necessary and adding a little more sauce if it is
required. Butter as many china egg poachers as are needed and break a
new-laid egg into each, scatter a little salt & pepper over the top
and place the poachers in a shallow pan of boiling water in the oven
and let the eggs cook until they are sufficiently set to turn out.
Make a border of carefully prepared spinach on a hot dish, place the
eggs at intervals on it, and fill the middle with the baked beans; a
little powdered parsley sprinkled over the eggs will add to the
dainty appearance of the dish. The water in which the beans are
cooked should be saved as it would be a good foundation for various
vegetable soups or sauces.

Recipe by Jeanne Jardine

Recipe FROM: The Best Vegetarian Dishes I Know, 1910

Recipe FROM: <https://www.gutenberg.org/ebooks/70164/>

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