A Powerhouse Food in Times of Need

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“Old MacDonald Had a Farm” originated long before the world wars and picked up verses through the years. By the early 1900s there were a horde of animals in this popular children’s folk song. The situation was much the same on British farms. Livestock had been a saving grace for many farmers in the years following the first world war and by 1939, most farms were a mix of animals and crops.

The Effect of War Strategies on Animals

This became a problem with the onset of World War II. As an island nation hugely dependent on imported food—and the Nazi strategy to eliminate these imports—farming had to change. Livestock required more land for the same number of calories that could be provided by crops. Also, enough feed could no longer be imported for all farm animals.

It was a terrible time for most livestock. Dairy cows were generally safe and horses made a comeback due to lack of tractor fuel and the tremendous, rapid increase in arable land. But other than these two, most were collectively slaughtered. Tragically, some people even destroyed their pets out of fear they wouldn’t be able to feed them.

Pigs, chickens and rabbits were primarily allowed only as shared community projects, being fed by everyone’s scraps and the meat being shared after slaughter. Wild rabbits and pigeons were shot for food—taking care not to shoot carrier pigeons, who played a vital role during World War II. This is the era when many rare breeds became rare.

Wartime Dietary Strategies

Being a meat-loving nation, the people of Great Britain underwent major dietary shifts. The government had ordered large amounts of pasture land to be plowed for crops. Now, it had to help those on the home front find new ways to create meals and maintain health.

Vegetables—especially potatoes and carrots—were promoted everywhere. They found their way into pie crusts, desserts and countless other dishes. Oats were also the basis of many recipes as they could be grown in Scotland and did not require shipping.

The Benefits of Beans

One other major help came in the form of legumes. Beans, with their high fiber and protein, were a way to get vital nutrition and avoid hunger. Combined with grains—such as rice, whole wheat flour or cornmeal—they provided all of the essential amino acids meat had. Just as important, they were filling.

I tried several recipes from the era and found all but one so tasty, I will make them again. The Bacon and Baked Bean Sandwiches, in particular, were incredibly delicious—we had them with uncured turkey bacon and devoured them. The Baked Beans with Cheese was also amazingly good.

The Lima Bean Loaf was my least favorite but only because it tasted too much like ketchup, my least favorite condiment. Those who like ketchup would probably really enjoy this recipe and it did have a tender, pleasant texture. I plan to make it again using other seasonings and possibly sauteed mushrooms. The recipe is versatile and a great option when meat is not available.

I have also included my quick recipe for Cuban Black Beans & Rice, which can be ready in about 20 minutes. For two additional recipes using beans, see my earlier posts Discover the Tasty Secrets of 1943—for Baked Beans & Brown Bread—and Splendid Summer Salads—for Bean Stuffing for Tomatoes.

Baby Lima Beans
Soak over-night in cold water
1/2 pound dried baby lima beans, cook until tender in
Boiling salted water, drain and add Maitre d’Hotel Butter.

Maitre d’Hotel Butter
Work
2 tablespoons butter until creamy adding
1/4 teaspoon salt
Few grains pepper
1 teaspoon parsley, chopped fine, and
1 teaspoon lemon juice.

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Quick Cuban Black Beans & Rice

Yield 4

Author Harriett Sebastian

A quick and easy way to enjoy the rich flavor of Cuban-style black beans and rice

Ingredients

• 2 (15 ounce/425g) cans black beans, drained and rinsed
• 2 tablespoons dehydrated onion flake
• 1/2 medium red bell pepper, finely chopped
• 1/2 teaspoon garlic powder
• 1 teaspoon cumin powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 cup water
• 1 tablespoon red wine vinegar
• 1-2 limes, quartered

Boiled Rice

• 1 cup long-grain rice, rinsed well
• 1 teaspoon salt
• 2 cups water
• 1 teaspoon butter or olive oil

Instructions

1. To make black beans, add all ingredients, except red wine vinegar and lime, to a medium saucepan.
2. Bring to a boil; then, lower heat to a gentle simmer.
3. Simmer 20 minutes until liquid has slightly thickened.
4. Add vinegar just before serving.
5. Serve over hot cooked rice with a splash of lime juice.

1. To make boiled rice, add all ingredients to a medium saucepan with tight-fitting lid.
2. Bring to a simmer, stirring occasionally. The moment the water begins to simmer, cover and adjust heat to maintain a low simmer, just enough for rice to steam.
3. Cook precisely 20 minutes without removing lid; then, remove from heat and fluff rice using a fork or serving spoon.

References & Notes

Allen, Elaine. Watkins Cook Book. Newark: The J.R. Watkins Company, 1948.

Bradley, Alice. The Alice Bradley Menu-Cook-Book: Menus, Marketing Lists and Recipes. New York: The Macmillan Company, 1937.

Top photo by Milada Vigerova on Unsplash.

Settings photo by Tijana Drndarski on Unsplash.

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1 Chronicles 16:23-24