Time After the water boils, from 2 to 2-1/2 hours.
Sufficient for 4 or 5 persons.
Seasonable in winter, when other vegetables are scarce.
Ingredients
1 quart of white haricot bean
2 quarts of soft water
1 oz. of butter
1 heaped tablespoonful of salt
Directions
Put the beans into cold water
Let them soak from 2 to 4 hours, according to their age
Put them into cold water, salted in the above proportion
Bring them to boil
Let them simmer very slowly until tender
Pour the water away from them
Let them stand by the side of the fire, with the lid of the saucepan partially off, to allow the beans to dry
Add 1 oz. of butter and a seasoning of pepper and salt
Shake the beans about for a minute or two, and serve: do not stir them with a spoon, for fear of breaking them to pieces
Note: Haricots blancs, when new and fresh, should be put into boiling water, and do not require any soaking previous to dressing. Source: The Book of Household Management by Isabella Beeton (1859)
Haricots Blancs a la Maitre d'Hotel
