French or Kidney Beans
From A year's cookery (1892).
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A historical recipe
A year's cookery, by Phillis Browne (1892).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut off the stalks and draw away the fibre that runs down both sides ;
- cut the beans into thin strips lengthwise, and throw them into cold water till they are to be cooked.
- Have ready plenty of fast-boiling water slightly salted.
- Drain the beans, throw them into the boilin,^ water, and boil them rather quickly, ivith the lid off the pan, till they are tender.
- If young they will be done enough in a quarter of an hour;
- if large and old they will want half an hour Oi" more.
- Drain them in a colander, and serve in a hot tureen.
- It is a very great improvement to saut6 the beans before serving them, that is, to melt a slice of butter in a saucepan and shake the beans in it over the fire till they are coated with the butter.
- A pinch of salt and a tea-spoonful of white sugar should be sprinkled over them whilst they are in the pan.
- Beans thus j^repared are served in France as a separate course.
- When fresh beans are not to be had, tinned beans may be used, and will be found excellent.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander