Beans Sautes

Ingredients

• soak beans over night
• two tablespoonfuls of butter
• a large onion sliced
• a tablespoonful of minced parsley
• lightly with salt (if needed) and pepper

Method

1. 1

   Soak and boil beans until tender.

2. 2

   Fry onion in butter, remove, and add parsley.

3. 3

   Stir in beans and heat until hot.

4. 4

   Serve in a hot dish.

As published

This recipe was extracted from Kirmess cook book (1907), page 123. The excerpt below is the record exactly as published.

BEANS SAUTES. Marion Harland. Soak beans over night and boil until tender. Drain very dry and sprinkle with salt. Put two tablespoonfuls of butter into a frying pan, and when this has melted fry in it a large onion sliced. When the onion has browned remove it with a perforated spoon, and stir into the butter a tablespoonful of minced parsley. Now add the beans and turn them over and over in the hissing butter until very hot. Sprinkle lightly with salt (if needed) and pepper

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