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Archive recipe

To Boil Haricots Blancs, or White Haricot Beans

A historic Victorian British dish of white haricot beans, butter, heaped tablespoonful of salt and pepper and salt. Adapted from To Boil Haricots Blancs, or White Haricot Beans, from The Book of Household Management (1861).

Adapted from To Boil Haricots Blancs, or White Haricot Beans, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/to-boil-haricots-blancs-or-white-haricot-beans.md.

Ingredients

The dish

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To Boil Haricots Blancs, or White Haricot Beans

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Cooking Instructions

  1. Put the beans into cold water, and let them soak from 2 to 4 hours, according to their age

  2. Put them into cold water, salted in the above proportion, bring them to boil, and let them simmer very slowly until tender

  3. 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

  4. Add 1 oz. of butter and a seasoning of pepper and salt

  5. 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

Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)