Windsor Beans
Ingredients
Directions
Prepare and fill
Gather small Windsor beans and shell them immediately.
Place the shelled beans into bottles, shaking gently to fill any gaps.
Add a little bunch of savory to each bottle.
Seal and boil
Cork the bottles quickly and boil them in a water-bath for one hour.
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
- Windsor beans
- The main ingredient, providing bulk and a firm, tender texture once boiled.
- Savory
- Adds an herbal aroma that flavours the beans.
The step that matters
Cork the bottles quickly. Corking promptly limits the time the beans are exposed to air and airborne microbes before heat treatment. The water-bath then heats the contents thoroughly, which is what makes the sealed bottles safe to keep.
“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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