Haricot Bean Stew

Ingredients

• 1 oz. chopped onion
• 1 oz. fat
• 1 lb. cooked haricot beans
• 1 tablespoonful of vinegar
• } oz. flour
• stock or potato water
• little salt and pepper
• little chopped parsley

Method

1. 1

   Fry the onion in fat, add the haricot beans, cover with stock or potato water, season with salt and pepper, and add vinegar.

2. 2

   Thicken the gravy by adding the fat and flour mixed.

3. 3

   Stir with a fork, simmer for 5 minutes, then dish up and sprinkle with chopped parsley.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 34. The excerpt below is the record exactly as published.

Haricot Bean Stew Materials.—1 0z. chopped onion, 1 oz. fat, 1 Ib. cooked haricot beans, stock or potato water, little salt and pepper, 1 tablespoonful of vinegar, } oz. flour, little chopped parsley. Method.—Fry the onion in 3} oz. fat, add the haricot beans, cover with stock or potato water, season to taste with salt and pepper, and then add the vinegar. Thicken the gravy as for melted butter sauce (see p. 46) | by adding the fat and flour mixed (4 oz. of each); stir with a fork, simmer for 5 minutes, ~— 126 THE VICTORY COOKERY BOOK then dish up and sprinkle with chopped parsley. Cheese may be added if obtainable. Peas Stew and Lentil Stew Materials and Method.—The same as for haricot bean stew. Haricot Bean Pie Materials —Some short paste (see p. 179), haricot bean stew, a few chopped nuts. Method.—Line a pie pan with short paste, fill with haricot bean stew, to which add a few chopped nuts. Cover with paste, and bake for 20 minutes. Any filling can be used for pies: Peas and beans, peas and beans with vegetables, beans, potatoes and cheese, peas, barley and curry, lentils and rice with onion, ete. Timbales Line timbale moulds with short paste (see Chap. VII.), fill with filling, cover, and bake 20 minutes. Turn out and serve hot with sauce. | Timbale Filling Materials.—1 oz. onion, $4 oz. fat, 1 tea- el MEATLESS DISHES 127 spoonful curry powder, 1 gill cooked barley, 1 gill cooked lentils. Method.—Fry the onion, fat and curry powder together, add the barley and lentils or any other combination of pulse and cereals. Moisten with vegetable sauce, and simmer until thoroughly blended. Cool, and use for filling of pies, patties, etc. The same can also be used in pie dishes covered with potato or maize semolina crust. Oatmeal Sausages Maiterials.—} oz. fat, 2 oz. chopped onion

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