Mazagan Beans
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- Mazagan beans (young Windsor beans)
- bacon (middling or flitch)
- bread crumbs
- butter
Instructions
- This is the smallest and most delicate species of the Windsor bean.
- Gather them in the morning, when they are full grown but quite young, and do not shell them till you are going to dress them.
- Put them into boiling water.
- Have a small bit of middling (flitch) of bacon, well boiled;
- take the skin off, cover it with bread crumbs, and toast it.
- Lay this in the middle of the dish.
- Drain all the water from the beans, put a little butter with them, and pour them round the bacon.
- When the large Windsor beans are used, it is best to put them into boiling water until the skins will slip off, and then make them into a puree as directed for turnips; they are very coarse when plainly dressed.