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Drink

Haricot Stock

A stock made by boiling brown haricot beans in water, strained and reduced to a pint.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Haricot Stock

Ingredients

Directions

  1. Boil the beans in water for 2 hours.

  2. Strain and rub through a sieve.

  3. Add more water if needed to make 1 pint of stock.

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

Brown haricot beans
Their starch and soluble solids thicken and flavour the stock as they cook down.

The step that matters

Rubbing the beans through the sieve. Pressing the softened beans through a sieve pushes the pulp and its starch into the liquid, giving the stock body. Simply straining leaves most of the flavour and thickness behind.

“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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