Bean Cutlets are a fascinating example of how creativity and innovation can transform humble ingredients into delicious and nutritious dishes. These cutlets exemplify the concept of meatless alternatives, where protein-rich beans are fashioned into a satisfying dish that embraces both flavor and resourcefulness. The history of Bean Cutlets reflects a time when culinary ingenuity played a significant role in creating nourishing and appealing meals.

The concept of using beans as a meat substitute dates back to various cultures around the world. Beans, being a source of protein, became a valuable ingredient in times when meat was scarce or expensive. In the late 19th and early 20th centuries, as dietary preferences and awareness shifted, dishes like Bean Cutlets gained popularity as part of the broader vegetarian movement.

The Bean Cutlets recipe provided captures the essence of this movement—a movement that emphasized plant-based eating for health, ethics, and sustainability. The use of beans as the base ingredient not only provides protein but also a hearty and satisfying texture. The Crisco shortening in the recipe adds flavor and aids in achieving the desired crispy texture when frying.

Bean Cutlets celebrate culinary innovation and the ability to transform simple ingredients into something both flavorful and visually appealing. The cutlets are a testament to how traditional cooking techniques can be adapted to cater to evolving dietary preferences and awareness.

INGREDIENTS

• 2 tablespoonfuls Crisco (shortening)
• 1 tablespoonful flour
• 1/2 cupful bean liquor
• Salt and pepper to taste
• 2 eggs
• 1/4 lb. dried beans
• A few cooked mixed vegetables
• Breadcrumbs

INSTRUCTIONS

1. Soak the dried beans in water for twenty-four hours to rehydrate them.
2. Boil the soaked beans for several hours until they are tender. Drain the beans, preserving the cooking liquid. Chop the beans finely.
3. In a saucepan over medium heat, blend the Crisco with the flour to create a roux.
4. Gradually add the reserved bean liquor to the roux, stirring continuously to create a smooth sauce.
5. Add the chopped beans, salt, pepper, and yolks of eggs to the sauce mixture. Mix well to combine.
6. Turn the mixture out onto a dish and allow it to cool until it becomes firm.
7. Once the mixture is cold and firm, shape it into cutlets using a cutlet-cutter or a knife.
8. Dip each cutlet first in beaten egg whites and then in fine breadcrumbs. Repeat this step for a second coating.
9. In a pan, heat Crisco until hot enough for frying.
10. Fry the coated cutlets in the hot Crisco until they are golden brown and crispy on both sides.
11. Serve the Bean Cutlets on a hot platter, garnished with a few hot cooked mixed vegetables.

NOTE:

• This recipe yields eight Bean Cutlets—a testament to the inventive use of beans and culinary skills. The creation of Bean Cutlets underscores the ingenuity of transforming beans into a delightful and nutritious dish. It serves as a reminder that even in times of resource scarcity, creativity can lead to dishes that satisfy both the palate and nutritional needs.