Red Beans a la Bourguignonne

Ingredients

• a quart of sound red beans
• an ounce of butter
• a medium-sized onion
• two cloves stuck in
• a good glassful of red wine
• a pinch of salt
• half a pinch of pepper
• six small glazed onions

Method

1. 1

   Soak red beans in cold water for six hours.

2. 2

   Drain and put in a saucepan with fresh water, butter, bouquet, and onion.

3. 3

   Boil for twenty minutes, stirring in red wine, season with salt and pepper, and cook for forty-five minutes.

4. 4

   Remove bouquet and onion, place beans in a hot dish, decorate with glazed onions, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 239. The excerpt below is the record exactly as published.

Red Beans a la Bourguignonne. — Take a quart of sound red beans; pick out all the small stones that are likely to be mixed with them; wash them thoroughly, lay them in plenty of cold water, and let them soak for six hours. Drain, and put them in a saucepan, covering them with fresh water, adding an ounce of butter, a bouquet (No. 254), and a medium-sized onion with two cloves stuck in. Boil for twenty minutes, stirring in a good glassful of red wine; season with a pinch of salt and half a pinch of pepper, and let it cook again for forty-five minutes. Remove, take out the bouquet and onion, and place the beans in a hot, deep dish; decorate with six small glazed onions

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