Haricot Beans Bretonne

Ingredients

• one pound of small white haricot beans
• a little bacon cut into dice
• one onion
• one carrot
• a bouquet of parsley
• salt and pepper to taste
• a piece of butter
• a tablespoonful of good rich brown sauce

Method

1. 1

   Take one pound of small white haricot beans, and put them to soak overnight.

2. 2

   Free them from water, and place in a stewpan with a little bacon cut into dice, one onion, one carrot, a bouquet of parsley, salt and pepper to taste.

3. 3

   Allow to simmer gently, then add a piece of butter and a tablespoonful of good rich brown sauce.

4. 4

   Place beans on dish, strain sauce through sieve, pour over, and serve.

5. 5

   A very little tomato can be added, if wished.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 68. The excerpt below is the record exactly as published.

HARICOT BEANS BRETONNE f I TAKE one pound of small white haricot beans, and put them to soak overnight. Free them from water, and place in a stewpan with a little bacon cut into dice, one onion, one carrot, a bouquet of parsley, salt and pepper to taste. 211 THE DUDLEY RECIPES Allow to simmer gently, then add a piece of butter and a tablespoonful of good rich brown sauce

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