How to Dress Haricot Beans
Ingredients
Directions
Soak
Put a quart of white haricot beans in plenty of cold water in a pan to soak overnight.
Drain the soaking water the next day.
Cook
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 (about two hours).
Drain the beans free from excess moisture.
Finish and serve
Put the beans into a saucepan with chopped parsley, butter, pepper and salt.
Stir the whole carefully on the fire for five minutes.
Serve them for dinner with or without meat as may best suit your means.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- White haricot beans (in the method)
- Form the main body of the dish, becoming soft and tender as they cook through.
- Butter (in the method)
- Adds richness and a smooth, savoury coating to the finished beans.
The step that matters
Boil very gently until thoroughly done. A gentle simmer cooks the beans evenly without breaking their skins, while a hard boil can split them and leave the centres firm. Beans need the full cooking time to soften completely.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More haricot beans recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.