Red Beans

Ingredients

• three pints of red beans
• two quarts of water
• an onion
• a carrot
• a pinch of sugar
• a pinch of pepper
• half a pound of bacon
• half a pint of red wine
• two branches of thyme

Method

1. 1

   Soak in water for twelve hours three pints of red beans; then boil them in two quarts of water, with an onion, a carrot, a pinch of sugar and pepper, several branches of parsley, enclosing two cloves, two branches of thyme, tied all together, half a pound of bacon, and half a pint of red wine; when your beans have absorbed all moisture, remove your carrot, onion, and branch of parsley, add two ounces of butter, and serve, with the bacon cut in slices, around your beans.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 58. The excerpt below is the record exactly as published.

Red Beans. Soak in water for twelve hours three pints of red beans ; then boil them in two quarts of water, with an onion, a carrot, a pinch of sugar and pepper, several branches of parsley, in- closing two cloves, two branches of thyme, tied all together, half a pound of bacon, and half a pint of red wine

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