Haricot Bean Stew
From Cookery for busy lives and small incomes, 1890
Presented as published in 1890. 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 Cookery for busy lives and small incomes (1890) by Mary Harrison, page 15. The excerpt below is the record exactly as published.
Haricot Bean Stew Ingredients. — 1 lb. of haricot beans, 4 pota- toes, 1 carrot, 1 turnip, 2 large onions, 1 quart of water, a little sage. Method. — Soak the haricot beans for twelve hours if possible, and put them into a saucepan with the water and the onions sliced from top to VEGETABLE DISHES WITHOUT MEAT 53 bottom, and the carrot cut into dice Cook gently for two hours, then add the potatoes and turnip also cut into dice, and continue to cook until tender ; season with pepper and salt. A little celery is an improvement to this dish. Add more water, if necessary', while the beans are cooking. Baked Haricot Beans Ingredients.— 2 pints of haricot beans, 4 table- spoonfuls of tapioca, 3 large onions, a few sage leaves, pepper and salt. Method. — Soak the beans over night and the tapioca for an hour, then put them into a jar, add two quarts of water, the onions sliced and fried, the sage leaves dried and powdered, and pepper and salt. Cover the jar and put in a slow oven for four hours, or until the beans are tender. Then turn them into a pie dish, cover thickly with raspings, and bake in a quick oven. Lentil Stew Ingredients. — 3 large onions, a few leeks, 3 carrots, 3 turnips, half a head of celery 2 IPs. of potatoes,
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