Haricot Beans (as cooked in Burgundy)

Ingredients

• 1/2 pound of red beans
• 1 ounce of butter
• an onion, cut fine
• some parsley
• some thyme
• enough consomme to cover
• salt
• pepper
• 1/4 cup of red wine

Method

1. 1

   Soak the beans overnight, drain, and add butter, onion, herbs, and consomme.

2. 2

   Boil slowly until tender but dry.

3. 3

   Remove herbs, add salt, pepper, and red wine.

4. 4

   Serve hot.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 51. The excerpt below is the record exactly as published.

ounce of butter, adding pepper and 148 With a Saucepan over the Sea salt, cooking 6 minutes. Add 2 tablespoonfuls of white stock, some parsley, and ^ cup of cream. Cook 4 minutes longer, and pour over slices of toast. CARROTS AND ASPARAGUS. (Alsace-Lorraine.) Peel, and slice the carrots into small squares, add as much asparagus ; also cooked, cut into the same-sized pieces, using only the best part. Cover with white stock or milk, and heat well together. If milk is used, add flour, butter, yolk of an egg, and parsley. HARICOT BEANS (as cooked in Burgundy). Burgundy being the province where wine is plentiful because of the vineyards, everything there is cooked in it. Soak ^ pound of red beans overnight. Drain them, add i ounce of butter, an onion, cut fine, i clove, some parsley and thyme, and enough consomme to cover. Boil slowly until tender but dry. Take out the herbs, add salt and pepper

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