Thursday, April 28, 2011

Haricot Bean Ragoût

1 pint soaked haricots. 1 quart water. 2 carrots. 2 turnips. 2 onions. 1 teaspoon salt. 2 ounces butter. 1 tablespoon flour.

Boil the haricot beans until tender, adding salt a short time previously. Strain and spread the beans on a dish that they may dry. Slice the carrots and turnips very fine, and boil for half an hour in the liquor; strain also. Slice the onions, and fry ten minutes in the butter, but do not allow them to brown; add haricots and flour, and simmer altogether another five minutes, stirring all the time. Chop the vegetables very fine, add to the beans and onions, pour in the liquor, stir until it boils and thickens, and serve.

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