To Preserve Kidney Beans. Haricots Verts Pour Conserve.
Ingredients
Directions
Prepare the beans
Trim the ends of the beans and discard any hard or blemished ones.
Soak the beans in fresh water.
Boil water with salt in a pot over high heat, add the beans and boil for 2 minutes.
Transfer the beans to cold water and drain well.
Pack and store
Pack the beans into clean jars and cover with a strong pickle.
Top with oil and seal with corks.
Cover with paper and parchment, and store in a cool, dry place.
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
- Young and tender kidney beans
- Form the main body of the preserve, with a tender texture when properly blanched.
- Coarse sea salt
- Seasons the blanching water and helps preserve the beans in the pickle.
- Good oil
- Forms a seal on the top of the jar, limiting contact with air.
The step that matters
Packing and sealing the jars. Beans must be fully covered by the pickle and sealed under oil so no air reaches them. Air exposure lets spoilage microbes grow, so gaps or loose seals can make the preserve unsafe.
“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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