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HARICOT BEANS

(Vegetables) - (The Art Of Living In Australia)







Soak the haricots over night, if possible; if not, at least for two or
three hours. Put them on in plenty of cold water seasoned with salt and
an onion, and boil them steadily for three hours. Strain the water off,
put them into a vegetable dish, and pour over them some parsley butter
sauce. Haricot beans are the most nutritious of all pulse foods, and
are a particularly good food for people who work in the open air. They
are very nice eaten alone or served with meat. They make an exceedingly
delicious dish if boiled for two hours and then put into a nice brown
gravy and simmered for about an hour. Serve in the gravy with roast
mutton.

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HARICOT BEANS AND BEEF

Wash two cups of haricot beans and leave them covered with two pints of
water overnight. Next day brown one coarsely chopped onion in a little
fat and put it with the beans and their water into a casserole or
stew-jar.
Cook closely covered and rather slowly in the oven or by the side of the
fire one hour, then put in a pound of beef in fairly large pieces.
An hour later add one carrot cut into dice, half as many dice of turnip,
and salt and pepper to taste. Continue the slow cooking until these
vegetables are tender, and a few minutes before serving thicken the stew
with pea meal or flour previously baked to a fawn color. Flavor with
vinegar.
Owing to its concentrated nutriment this stew should be served sparingly
with an abundance of potatoes and green vegetables.

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HARICOT BEANS AND BACON

1 pint Haricot Beans--2d.

1 teaspoonful Parsley

1/2 lb. Bacon

Pepper and Salt--5d.

Total Cost--7d.

Time--Two Hours.

Soak the haricot beans and boil them by directions already given. Rub
them through a wire sieve. The bacon should be in thin rashers and very
fat. Cook it carefully in a small clean frying-pan, and as the fat runs
from it, pour it on the beans. Mash them up with this and a little
pepper and salt, and put them into a hot dish. Sprinkle over with
parsley and lay the bacon rashers on top. Serve hot.

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A DISH OF HARICOT BEANS

Cook two pounds of well-washed spinach; drain it, and pass it through a
sieve; or, failing a sieve, chop it very finely with butter, pepper and
salt. Do not add milk, but let it remain somewhat firm. Make a thick
bechamel sauce, sufficient to take up a quarter of a pound of grated
Gruyère, and, if you wish, stir in the yolk of a raw egg. Lay in a
circular dish half a pound of minced ham, pour round it the thick white
sauce, and round that again the hot spinach. This makes a pretty dish,
and it is not costly.
[_Mme. Braconnière_.]

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Haricot Beans

Soak a pint of beans over night, cook the next morning until perfectly

soft, strain through a sieve and season with one teaspoonful of salt and

a saltspoonful of pepper. From this point this mass is capable of many

treatments. It is made into a plain loaf sprinkled with bread crumbs,

dotted with butter and baked, or it is mixed with a cream sauce and

treated the same way, or it is made into a plain croquet, dipped into

batter and fried, or it is seasoned with a tablespoonful of molasses,

vinegar and butter and made into croquets, or it is mixed with a French

dressing and eaten while it is warm as a warm salad.

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White Haricot Beans

In France, haricot beans form a principal part in the staple articles of

food for the working-classes, and indeed for the entire population; it

is much to be desired that some effectual means should be adopted, for

the purpose of introducing and encouraging the use of this most

excellent vegetable among the people of England as a general article of

daily food, more especially in the winter. If this desideratum could be

accomplished, its beneficial result would go far to assist in rendering

us in a measure independent of the potato crop, which, of late years,

has proved so uncertain. I am aware that haricot beans, as well as

lentils, as at present imported and retailed as a mere luxury to such as

possess cooks who know how to dress them, might lead to the rejection of

my proposal that they should, or could, be adopted as food by the

people; but I see no reason why haricot beans should not be imported to

this country in such quantities as would enable the importers to retail

them at a somewhat similar low price as that in which they are sold at

in France. In that case, they would become cheap enough to come within

the reach of the poorest. And under the impression that this wish of

mine may be eventually realized, I will here give you instructions how

to cook haricot beans to the greatest advantage.

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How To Dress Haricot Beans

Put a quart of white haricot beans in plenty of cold water in a pan in

order that they may soak through the night; the next day drain off the

water in which they have soaked, and put them into a pot with three

quarts of cold water, a little grease or butter, some pepper and salt,

and set them on the fire to boil very gently until they are thoroughly

done; this will take about two hours' gentle boiling; when done, the

haricot beans are to be drained free from excess of moisture, and put

into a saucepan with chopped parsley, butter, pepper and salt; stir the

whole carefully on the fire for five minutes, and serve them for dinner

with or without meat as may best suit your means.

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Haricot Beans Another Way

When the haricot beans have been boiled as shown in the preceding

Number, chop fine a couple of onions, and fry them in a saucepan with a

bit of butter, then add the haricot beans, pepper and salt; stir all

together and serve them out to your family.

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A Salad Of Haricot Beans

Well-boiled haricot beans, cold, are made into an excellent salad, as

follows:--Put the haricot beans into a bowl, season with chopped

parsley, green onions, salad oil, vinegar, pepper and salt, and slices

of beet-root. Mix thoroughly.

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Haricot Beans

Among the pulses there is none more nourishing, more generally liked,

nor more useful to the vegetarian cook than the haricot bean. Whether on

account of its refined flavour, its delicate colour, its size, or last,

but not least, its cheapness, I do not hesitate to place it first. Like

the potato, however, its very simplicity lays it open to careless

treatment, and many who would be the first to appreciate its good

qualities if it were placed before them well cooked and served, now

recoil from the idea of habitually feeding off what they know only under

the guise of a stodgy, insipid, or watery mass. A few hints, therefore,

respecting the best manner of preparing this vegetable may be useful.



Firstly, the beans should invariably be washed and placed in a basin of

cold water the night before they are required for use, and should remain

in soak about ten or twelve hours. If left longer than this during hot

weather they are apt to turn sour.



They should not be cooked in the same water that they have been soaked

in.



Soft water must be used to cook them. If this be not obtainable,

Maignen's Ante-Calcaire will be found to render the water soft.



Salt should not be added until they are at least half cooked, as its

tendency is to harden them. This applies also to peas, lentils, etc.



They take about two hours to cook, or three if required very soft.



They must not be allowed to boil very fast, for, like potatoes, they are

then liable to break before becoming tender.



About two pints of water, one ounce of butter, and one teaspoon of salt

to half-pint of soaked beans, may be taken as a fair average.



During soaking they swell to nearly double their original size, and in

boiling they double again.



Never throw away the liquor in which they are boiled but reserve it as

"stock."



When they are to be plainly served as a vegetable, it is best to remove

the lid of the saucepan a few minutes before dishing up, and so reduce

the liquor to the desired strength.



When required for frying they should be strained as soon as tender, and

spread over a plate to dry. They may then be fried in butter or oil.



Always make a point of tasting them before sending to table, for if not

sufficiently salted they are very insipid.



All spices, herbs, etc., boiled with the beans for flavouring purposes,

should be tied in a small piece of muslin, which may at any moment be

easily removed.



Haricot bean pulp, which will be found frequently mentioned in the

following recipes, is made by boiling the beans until tender and rather

dry, and then rubbing them through a wire sieve with a wooden spoon.

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Haricot Beans With Eggs

3 tablespoons cooked haricot beans.

3 tablespoons liquor from ditto.

1 tablespoon mashed potatoes.

3 or 4 eggs.

Salt and pepper to taste.

2 teaspoons Worcester sauce.

1 teaspoon fine mixed herbs.

2 teaspoons browned bread crumbs.



Mix the beans (which should have been cooked according to No. 43,

omitting the potatoes), the liquor, potatoes and seasonings, except the

herbs, well together, pour into a flat pie dish, break on the top as

many eggs as are needed to cover the mixture, sprinkle over them the

bread crumbs and herbs mixed, and bake until the eggs are set.









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