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Beans Panachees
From The table, 1889
Serves 1
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 239. The excerpt below is the record exactly as published.
Beans Panachees. — Place half a pint of cooked string beans (No. 945) and the same quantity of flageolets or Lima beans in asautoire with an ounce and a half of good butter; season with half a pinch each of salt and pepper; toss them well while cooking for five minutes. Place them in a hot dish; sprinkle a light pinch of chopped parsley over them, and send to the table. 951. Red Beans a la Bourguignonne. — Take a quart of sound red beans; pick out all the small stones that are likely to be mixed with them; wash them thoroughly, lay them in plenty of cold water, and let them soak for six hours. Drain, and put them in a saucepan, covering them with fresh water, adding an ounce of butter, a bouquet (No. 254), and a medium-sized onion with two cloves stuck in. Boil for twenty minutes, stirring in a good glassful of red wine; season with a pinch of salt and half a pinch of pepper
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