How to Dress Haricot Beans

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Time: Cook: 120 min Total: 120 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

Soaking and initial cooking

a quart of white haricot beans ↝ White beans, NFS [Beans, peas, legumes]
three quarts of cold water ↝ Water, tap [Tap water]
a little grease or butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Finishing

chopped parsley ↝ Parsley, raw [Not included in a food category]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (8)

Put a quart of white haricot beans in plenty of cold water in a pan to soak overnight.
The next day, drain off the soaking water.
Put the beans into a pot with three quarts of cold water, a little grease or butter, some pepper and salt.
Set them on the fire to boil very gently until thoroughly done, which will take about two hours of gentle boiling.
When done, drain the haricot beans free from excess moisture.
Put the drained beans into a saucepan with chopped parsley, butter, pepper and salt.
Stir the whole carefully on the fire for five minutes.
Serve for dinner with or without meat as may best suit your means.

Original Text

No. 154. How to Dress Haricot Beans.

Put a quart of white haricot beans in plenty of cold water in a pan in order that they may soak through the night; the next day drain off the water in which they have soaked, and put them into a pot with three quarts of cold water, a little grease or butter, some pepper and salt, and set them on the fire to boil very gently until they are thoroughly done; this will take about two hours' gentle boiling; when done, the haricot[76] beans are to be drained free from excess of moisture, and put into a saucepan with chopped parsley, butter, pepper and salt; stir the whole carefully on the fire for five minutes, and serve them for dinner with or without meat as may best suit your means.

Notes

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