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Feench Steing Beans

Beans cooked with butter and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Feench Steing Beans

Ingredients

Directions

Prepare

  1. Remove beans from the can and place them in a strainer.

  2. Pour 2 quarts of cold water over the beans and drain.

  3. Let the beans stand exposed to the air for 30 minutes.

Heat and season

  1. Heat the beans very hot and season with butter and coarse sea salt.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Butter
Adds richness and fat, giving the hot beans a smooth coating and a rounded flavor.

“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.

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