Beans, Haricot, Dried

Ingredients

• one quart of haricot beans
• twelve hours in soft water
• a little salt
• two ounces of butter

Method

1. 1

   Soak beans for twelve hours in soft water.

2. 2

   Drain and put into a saucepan of cold water without salt.

3. 3

   When half cooked, change the water to warm water with a little salt.

4. 4

   When done, remove the lid to allow beans to dry.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 203. The excerpt below is the record exactly as published.

Beans, Haricot, Dried.— Soak the beans for twelve hom-s in soft water. Put them, when drained, into a saucepan of cold water without salt, and when half cooked change the water and replace it with wami water and a little salt. When done remove the lid to allow the beans to dry. Time to boil, about two hoiu-s. Probable cost, 4d. to 6d. per quart. Allow one quart for six ar seven persons. Beans, Haricot, Dried (another way). — Soak one quart of haricot beans for two hours in cold water. Poirr ofi: the soaldng water; put them into two quarts of v/ater with a large table-spoonful of salt. Let them simmer until soft and mealy, then drain. Put them back into the saucepan with two ounces of butter

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