Gravy or diluted meat extract should be served with them.  They are no less good when fried overnight and reheated in the gravy.

MOCK CHILE CON CARNE

Pick over and wash two cups of kidney beans, soak in one quart of water.  Next morning bring to a boil in fresh water, drain, cover beans with boiling water and cook until tender.  Half an hour before beans are to be served, put one tablespoon of butter in a saucepan, chop and add four green, peppers, one small red pepper, one onion, one pint of tomatoes, one teaspoon of salt, cook fifteen minutes, add to beans with three tablespoons of uncooked rice, simmer until thick.

SPANISH BEANS

Soak two cups of beans overnight.  Drain and boil until the skin cracks, and let one cup of water remain on the beans.  Chop fine one onion and two cloves of garlic and fry a light brown in one tablespoon of olive oil; then add one-half can of tomatoes, one teaspoon chili powder dissolved in a little cold water, salt to taste and half a dozen olives chopped.  A piece of smoked beef or tongue improves the flavor.

PEA PUREE

Pick over and wash two cups of dried peas.  Soak them over night or for several hours in cold water.  Put them on to boil in three pints of fresh, cold water and let them simmer until dissolved.  Keep well scraped from the sides of the kettle.

When soft, nib through a strainer, add a little boiling water or soup stock, add one and one-half teaspoons of salt, one-half teaspoon of sugar and a speck of white pepper, and beat the mixture well.

Put hard brisket fat chopped in small pieces, about one-eighth of a pound will be sufficient, into a spider and cook until a light yellow, add a large onion, cut in dice and continue cooking with the fat until brown.  Serve the puree like mashed potatoes.  Pour the onion and fat over it before serving.  Serve hot.

KIDNEY BEANS WITH BROWN SAUCE

Pick over and wash one pint (two cups) of kidney beans let soak overnight in cold water.  Drain and cook in fresh salted water till tender.  Drain; shake in saucepan with one teaspoon butter three minutes.  Add one cup of brown sauce and simmer five minutes.

NAHIT (RUSSIAN PEAS)

Place one pound Russian peas in granite kettle, add one tablespoon of salt and hot water to more than cover and let soak twelve hours or more.  Drain, return to the kettle, cover with boiling water, let cook fifteen minutes, add one-quarter teaspoon of soda and one pound of brisket of beef or back or neck of fat chicken and let cook slowly until peas are tender.  Melt two tablespoons of fat, add two tablespoons of flour and two tablespoons of brown sugar, let brown, add one cup of the liquid from the peas, cook until thick and smooth.  Pour over the peas, cook thoroughly, then place in casserole and bake in a moderate oven one-half hour.