French Beans

Ingredients

• the beans
• a teaspoon butter
• A few drops of lime or vinegar

Method

1. 1

   Put the beans in boiling, salted water and boil for about fifteen minutes.

2. 2

   Test them; if soft, take them out and drain.

3. 3

   In a saucepan, melt the butter, add the beans, and toss them for two minutes over a slow fire.

4. 4

   A few drops of lime or vinegar are an improvement.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 59. The excerpt below is the record exactly as published.

French Beans. (I). Gather the beans when not too old. Be careful that the cook takes away the stringy part before cooking them, by nipping off the ends and tearing away the little strings down the sides of the bean. 1. Put the beans in boiling, salted water, keep boiling for about fifteen minutes, test them ; if soft, take them out and drain them. 2. To a breakfast cup of beans put in a saucepan a tea- spoon butter. Melt it, add the beans, toss them about two minutes over a slow fire, A few drops of lime or vinegar are an improvement. Note. — The water in which the beans have been cooked can be used as stock for soups. Tinned Vegetables, (I). The usual way of heating up tinned vegetables by simply plunging the tin into boiling water is not a good one. It is much better to persuade the cook to open the tin, drain off the liquid and to put the vegetables in the small sauce- pan with half a teaspoon butter

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