Italian Beans
A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).
A historical recipe
The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
This recipe is known as Italian, but other nations also prepare similar recipes.
Credit
From The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Digitised by Project Gutenberg, eBook #55555 (https://www.gutenberg.org/ebooks/55555). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 3 ingredients
- 3 cups of white haricot beans
- 1 tablespoon of butter
- 1 large onion
Method
- Use 3 cups of white haricot beans, soak for several hours, boil two hours in salted water, then drain.
- Put 1 tablespoon of butter in a saucepan, and when melted add 1 large onion chopped fine and 2 bay leaves.
- Let cook slowly for eight minutes, then put into the pan the boiled beans, and season with salt and pepper;
- let heat through, stirring gently, and add 1 cup of tomato sauce two minutes before removing from the fire.
- Canned brown or red beans may be used, giving the same dish practically with far less trouble.
Plating
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