Haricot Beans with Parsley Sauce

Ingredients

• Soak a pint of haricot beans
• cook till tender in good stock
• A piece of gammon or streaky bacon
• a dessert-spoonful of finely-chopped parsley
• moisten the haricot beans with a little Bechamel sauce

Method

1. 1

   Soak the beans in cold water for at least 6 hours, blanch them, and cook till tender in good stock.

2. 2

   When done, moisten the haricot beans with a little Bechamel sauce, heat up, but be careful in stirring, so as not to mash up the beans.

3. 3

   Add the parsley at the last, season to taste, and dish up.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 17. The excerpt below is the record exactly as published.

Haricot Beans with Parsley Sauce. Soak a pint of haricot beans in cold water for at least 6 hours, blanch them, and cook till tender in good stock. A piece of gammon or streaky bacon cooked with the beans will greatly add to the flavour. When done, moisten the haricot beans with a little Bechamel sauce, heat up, but be careful in stirring, so as not to mash up the beans. Add a dessert- spoonful of finely-chopped parsley

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