1917 Curried Rice and Kidney Beans

Curried Rice and Kidney Beans
Recipe From: Telegram Conservation Cook Book (1917)
½ c rice
1 c kidney beans
½ c minced onion
4 T grated cheese
1 T salt
¼ t pepper
1 t curry powder
? t (dash) paprika
1 T drippings (sausage or bacon)
Parsley for garnish
Will serve 6 persons for .... $0.1925 or 3¼ cents a portion.
Cook beans over night; boil in 4 quarts of fresh boiling water, to which has been added 1 t salt; cook until tender, which varies from 2 to 8 hours. Drain and keep in double boiler on back of stove or over simmerer. Cook rice as usual with 1 teaspoonful salt. Put drippings in frying pan, add onion, fry but do not brown. Mix curry powder with ½ cup of cold water. Add to onion, boil until it thickens slightly. Add salt, pepper and paprika to season, then add grated cheese. Cook but a few minutes longer or cheese will be stringy. Place beans in center of platter, rice around the edge and where they meet the onion and curry sauce. Sprinkle rice with paprika, garnish with parsley.
Did we eat it? Yes
Would I make it again? Yes but without the beans.

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