661. White Haricot Beans

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 180 min Total: 180 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

for the beans

a pint of fine white beans, called the dwarf ↝ White beans, NFS [Beans, peas, legumes]
half a gallon of cold soft water ↝ Water, tap [Tap water]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
chopped parsley ↝ Parsley, raw [Not included in a food category]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

for the soup

four onions ↝ Onions, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
the water ↝ Water, tap [Tap water]
a slice of toasted bread, cut in pieces ↝ Bread, vegetable [Yeast breads]

Instructions (10)

Put the beans into half a gallon of cold soft water, with one ounce of butter.
Cook for about three hours, simmering very slowly.
Drain the beans and put into a stewpan with a little salt, pepper, chopped parsley, two ounces of butter, and the juice of a lemon.
Place on the fire for a few minutes, stir well, and serve.

for the soup

Fry four onions in butter in a stewpan.
Add a little flour.
Pour over the bean boiling water.
Add a slice of toasted bread, cut in pieces.
Serve in a tureen.
Should the water in boiling reduce too fast, add a little more.

Original Text · last edited 12 days ago

661. White Haricot Beans.—Nothing so cheap or so solid a food as haricot beans; get a pint of fine white beans, called the dwarf—I buy them for fourpence a quart. I put them into half a gallon of cold soft water, with one ounce of butter; they take about three hours to cook, and should simmer very slowly, drain them and put into a stewpan with a little salt, pepper, chopped parsley, two ounces of butter, and the juice of a lemon, place on the fire for a few minutes, stir well, and serve. The water in which it is boiled will not make a bad soup by frying four onions in butter in a stewpan, adding a little flour, then the water poured over, and a slice of toasted bread, cut in pieces, and served in a tureen. Should the water in boiling reduce too fast, add a little more. They may be dressed for second course, à la Bretonne, as for leg. The longer sort requires to be soaked a few hours before boiling.

Notes

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