Haricot Bean Stew
Ingredients
Directions
Prepare and cook
Prepare the beans as you would for a vegetable.
Put the beans into a saucepan with the boiling water and dripping.
Cook gently for 1 to 1½ hours, or until quite soft.
Finish and serve
Strain the beans, reserving the cooking water for the gravy.
Pour the brown gravy over the beans and serve very hot.
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
- Haricot beans
- Form the body of the stew and become soft and creamy when cooked gently.
- Dripping
- Adds fat and savoury flavour to the cooking liquid.
- Brown gravy
- Adds savoury depth and moisture, coating the beans before serving.
The step that matters
Cooking gently until quite soft. Dried haricot beans need a long, gentle simmer to soften fully. Boiling hard can break the skins and leave them unevenly cooked, so keep the heat low and test for softness before straining.
“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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