Dried Haricot Beans

Ingredients

• Dried haricot beans
• a little salt
• a pat of butter
• a dust of freshly ground black pepper

Method

1. 1

   Soak the beans for at least twelve hours, then place in cold water with a little salt and gradually boil.

2. 2

   When boiling point is attained, draw to the side of the fire and simmer till soft.

3. 3

   Serve with a pat of butter, black pepper, and salt.

4. 4

   Optionally, introduce fried bacon or serve a la 'potde, a la maitre d'hotel, or with brown sauce.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 93. The excerpt below is the record exactly as published.

Dried haricot beans (Soissons) are now procurable in India, a few leading firms having imported them in the bag from France, and America. These vegetables will be found most valuable, for they are very nutritious and wholesome. They must be soaked for at least twelve hours, and then be placed in cold water with a little salt, and gradually boiled. When boiling point has been attained, the vessel should be drawn to the side of the fire, and its contents simmered till they are soft. They should be served with a pat of butter melting among them, a dust of freshly ground black pepper

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