Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 47

 2 cups baked beans 2 tablespoons onion 2 cups tomatoes 2 cups water 4 tablespoons butter 2 tablespoons flour salt, pepper and celery salt 2 tablespoons chopped pickle

Cook beans in water ten minutes; press through a sieve. Cook onion in butter five minutes; add flour and seasonings. When well blended, add tomato, cook five minutes, strain, add bean mixture, reheat, and serve with chopped pickles.

If beans are very sweet, it may be necessary to add one to two tablespoons of lemon juice or vinegar.