White Haricot Beans Recipe

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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