Haricot Beans, Boiled

Ingredients

• a cupful of white haricot beans
• slightly salted
• a little piece of butter
• a little pepper
• a tablespoonful of lemon-juice
• a tablespoonful of chopped parsley

Method

1. 1

   Drain the beans, and put them in a saucepan with plenty of cold water, slightly salted.

2. 2

   Let them boil gently till tender, about two hours.

3. 3

   Pour away the water, and let the beans stand by the fire for a minute or two.

4. 4

   Add a piece of butter, pepper, and salt, and serve hot.

5. 5

   For a change, mix with butter, lemon juice, and parsley, or fry finely chopped onions in butter and mix with the beans.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 182. The excerpt below is the record exactly as published.

a cupful of white haricot beans to soak all night in cold water. A YEARS COOKERY. 229 June 20th. Breakfast. Lunclieon. Dinner. Pilchards. Cow’s Heel, with Parsley Crofite au Pot. Potted Pheasant. Sauce. Haricot Mutton. Vienna Bread. Custard Sippets. Haricot Beans. Dry Toast. Potatoes. Brown and White Bread an d Roly-poly Pudding. Butter. Oatmeal Porridge. Cheese. Marketing. For the Day.— The best end of a neck of Mutton ; six ounces of Beef Suet, for roly-poly ; a pennyworth of Parsley. For To-morrow.— A rather small Turbot ; ask the fishmonger to fillet the fish before sending it home (January 3rd and June 6th). Half a pint of Shrimps, for sauce ; a couple of Ducklings ; Green Peas, if not too expensive. Choose ducklings with plump, firm breasts. A tin of Salmon, or a pound or two of Fresh Salmon, for supper ; Ingredients for Salad. Breakfast. — Pilchards (January 23rd) ; Potted Pheasant {see Potted Grouse, January 7th) ; Vienna Bread (August 26th) ; Oatmeal Porridge (January 25th). Luncheon. — Cow’s Heel, with Parsley Sauce (February 20th); Custard Sippets (June 10th). Dinner. — Crohte au Pot (May 25th) ; Haricot Mutton (April 13th). Haricot Beans , Boiled. — Drain the beans, and put them in a saucepan with plenty of cold water, slightly salted. Let them boil gently till tender, but not pulpy. They will take about two hours. Pour away the water, and let the beans stand by the fire a minute or two, shaking them once or twice, to dry them. Put a little piece of butter with them and a little pepper and salt, and serve them as hot as possible. For a change, the beans when drained may be put into a stewpan, with a slice of butter, pepper, salt, a table-spoonful of lemon-juice, and a table-spoonful of chopped parsle

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