Puree of Haricot Beans

Ingredients

• i pint haricot beans
• 4 ozs. butter
• i gill of cream
• J lb. onions
• 2 quarts of stock
• 1 oz. crushed tapioca

Method

1. 1

   Soak the beans in water for several hours.

2. 2

   Peel and slice the onions finely, fry them very slowly in the butter until they are of a pale brown colour.

3. 3

   Drain the beans, put them with the onions, and stir them over the fire for a few minutes.

4. 4

   Add the stock, boil up, skim, and cook gently until the haricot beans are quite tender, then rub the whole through a fine sieve.

5. 5

   Return to the stew-pan, season to taste, bring it to the boil, and stir in the tapioca; cook for about ten minutes longer, then add the cream.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 2. The excerpt below is the record exactly as published.

PUREE OF HARICOT BEANS. i pint haricot beans 4 ozs. butter i gill of cream J lb. onions 2 quarts of stock 1 oz. crushed tapioca

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