Wednesday, April 27, 2011

Haricot Bean Stew

Haricot Bean Stew No.1

1 pint soaked haricot beans. 4 potatoes. 2 large onions. ½ ounce butter 1 quart water. 1 teaspoon salt.

Prepare and slice the vegetables, place them with the butter, beans, and water, in a stewpan, and simmer gently for two hours and a half; add salt.

Haricot Bean Stew No.2

1 pint soaked haricot beans. 1 quart water. 1 teaspoon salt. ½ ounce butter. 1 good-sized onion. 1 tablespoon semolina. ½ pint stewed tomatoes.

Dissolve the butter in a stewpan, place in the beans, the onion cut up, and the water, and boil for two hours; add salt. Simmer for half an hour longer, then shake in the semolina, and continue stirring for about ten minutes. Cooked semolina will do equally well, and need only be added five minutes before serving (about a quarter of a pound will be required). Lastly, add tomatoes and serve.

Haricot Bean Stew No.3

½ pint soaked haricot beans. 2 carrots. 2 turnips. 2 onions. ½ ounce butter. 1 pint water. ½ pint ½ teaspoon salt. 1 dozen peppercorns tied in muslin. 1 tablespoon soaked or crushed tapioca.

Boil the beans in the water with the butter, vegetables sliced, and the peppercorns, for two hours; remove the peppercorns, add salt and tapioca, and stir until it thickens.

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