Recipe for beans from the Thessaloniki front from the Official Military List, organ and edition of the Minister of War, 1918.
Recipe for beans from the Thessaloniki front
Ripe beans
When beans are given for lunch, they should be cleaned in the evening of that day, and then left to soak in cold water overnight. The next day, the water should be drained and poured, and the beans should be placed in the cauldron in which they will be cooked, which has already been filled with cold water. Add the meat and beans to the cauldron.
It would be best to cook the meat separately from the beans, and the beans for half an hour separately from the meat, so when the water in which the beans are boiled, then drain the beans from that water and put them in the cauldron in which only the meat is cooked . This water in which the beans were cooked should be poured.
At the same time as the beans are being ground, add the required amount of chopped onion and let it all boil together. And when the meat and beans are already cooked, only then add salt and then fry with flour, fat and paprika - without the onion, because it was added earlier.
The rule is to leave the dish on the fire for another half hour to boil with a splash.
Cooking beans should be set in such a way that the cooked dish is always taken off the heat at least half an hour before distribution to the soldiers.
Beans are best cooked in clean running or tap water.
While the beans are cooking, you should not stir them, because that's when they can burn, and the fire should not be too strong (big).
If the beans are old and cannot be boiled well, then one spoonful of bicarbonate of soda or a few lumps of sugar should be poured into the cauldron.
Lean beans are cooked in the same way as lean beans (without meat).
It is recommended that when cooking lean beans, pour two kilograms of sifted flour into the cauldron for one batch. Lean beans are roasted with olive oil, and that if it is olive oil without a strong smell; Otherwise, if you can't get olive oil like this, it's better not to fry it.
Note: Be especially careful not to put the beans in a cauldron where the water is hot or even boiling, because then the beans immediately throw out the skins. If the beans are immediately salted, the salt will tighten them and prevent them from breaking apart.
Source: Official Military Gazette, organ and edition of the Minister of Defense, editor, chief of the general-military department, General Staff Colonel Mih. L J. Jovanović, year XXXVII, 1918, 46 numbers, pages 140 and 141 (reprinted from the Official Military List No. 16, year 34, dated June 10, 1914, pages 501 – 520.
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