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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. one onion
  2. Water
  3. a pinch of salt
  4. Must
  5. Cloves

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.

Method

  1. They must be steeped in tepid water for at least twelve hours — useless to attempt cooking them if this precaution has been neglected.
  2. The largest beans are the best, except for garnishing, when the small ones do equally well.
  3. Place them on the fire in a sufficient quantity of cold water, a pinch of salt, a bouquet pf herbs, one onion pierced with two cloves.
  4. Let them cook until quite tender ;
  5. take out the herbs and onion.
  6. They will take quite four to five hours to boil.
  7. They are most indigestible if insufficiently cooked.
  8. 413.
  9. White Beans in Sauce

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From French cookery for American homes (1901), printed page 163, digitised by the Internet Archive: https://archive.org/details/frenchcookeryfor00newy

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.