Beans, Haricot, Dried

Ingredients

• lib. of these beans
• ^oz. or so of butter
• a minced (medium sized) onion

Method

1. 1

   Wash beans and simmer in soft water for 2-3 hours.

2. 2

   Add salt and butter, then serve with a sauce or as stewed haricots.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 16. The excerpt below is the record exactly as published.

Beans, Haricot, dried {Haricots blancs). — These are I the dried seeds of the haricot bean, sometimes also called the Soissons beans ; they make an excellent vegetable when fresh ones are not easy to procure, and if pro- perly cooked are as nourishing as they are appetising. Well wash lib. of these beans and put them on in a large saucepan full of soft water (beans, like other vegetables, are the better for plenty of water whilst cooking, whilst if hard water be used they toughen in the cooking and never get soft ; it must also be remembered that these beans must only be simmered, for if allowed to boil at all hard they will burst and spoil), let this just boil up (not more), then draw the pan to the side of the stove, and only allow them to simmer till they are about half done. They take from two to three hours altogether. You now add a little salt, and ^oz. or so of butter or clarified VEGETABLES. dripping, and let them cook again till done, which you can make sure of by pressing one between your finger and thumb, and if tender the beans are ready. Now strain them off and save the liquor, which is a most excellent basis for many kinds of soup (indeed, few English women appear to know that haricot soup made precisely like our national peas soup is a capital variante on that deservedly popular winter puree). The beans are now ready to be served in a variety of ways. Ex. gra. : Brown delicately a minced (medium sized) onion

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