Beans Bretonne

Ingredients

• 11% cups pea beans
• 1 onion, finely chopped
• 1 cup stewed and strained tomatoes
• 2 cloves garlic, finely chopped
• 1 cup Veal or Chicken Stock (p. 151)
• V4 cup butter
• 6 pimientos, rubbed through sieve
• 2 teaspoons salt

Method

1. 1

   Soak beans overnight in cold water, drain, and parboil until soft.

2. 2

   Put in baking dish or bean pot, add other ingredients, cover, and cook in slow oven (250° F.) until beans have nearly absorbed sauce.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 188. The excerpt below is the record exactly as published.

BEANS BRETONNE 11% cups pea beans 1 onion, finely chopped 1 cup stewed and strained tomatoes 2 cloves garlic, finely chopped 1 cup Veal or Chicken Stock (p. 151) V4 cup butter 6 pimientos, rubbed through sieve 2 teaspoons salt

Cook this with the app: pantry check, scaling, and the assistant.