Vegitarian Preparation of Haricot Beans

Haricot Beans,

Among the pulses there is none more nourishing,
more generally liked, nor more useful to the vege-
tarian cook than the haricot bean. Whether on
account of its refined flavour, its delicate colour,
its size, or last, but not least, its cheapness, I do
not hesitate to place it first. Like the potato,
however, its very simplicity lays it open to careless
treatment, and many who would be the first to
appreciate its good qualities if it were placed
before them well cooked and served, now recoil
from the idea of habitually feeding off what they
know only under the guise of a stodgy, insipid, or
watery mass. A few hints, therefore, respecting
the best manner of preparing this vegetable may be
useful.

Firstly, the beans should invariably be washed

2 NEW VEGETARIAN DISHES.

and placed in a basin of cold water the night before
they are required for use, and should remain in soak
about ten or twelve hours. If left longer than this
during hot weather they are apt to turn sour.

They should not be cooked in the same water
that they have been soaked in.

Soft water must be used to cook them. If this
be not obtainable, Maignen’s Ante-Calcaire will be
found to render the water soft.

Salt should not be added until they are at least
half cooked, as its tendency is to harden them.
This applies also to peas, lentils, etc.

They take about two hours to cook, or three if
required very soft.

They must not be allowed to boil very fast, for,
like potatoes, they are then liable to break before
becoming tender.

About two pints of water, one ounce of butter,
and one teaspoon of salt to half-pint of soaked
beans, may be taken as a fair average.

During soaking they swell to nearly double their
original size, and in boiling they double again.

Never throw away the liquor in which they are
boiled but reserve it as ” stock.”

When they are to be plainly served as a vege-
table, it is best to remove the lid of the saucepan
a few minutes before dishing up, and so reduce
the liquor to the desired strength.

When required for frying they should be strained

GENERAL HINTS. 3

as soon as tender, and spread over a plate to dry.
They may then be fried in butter or oil.

Always make a point of tasting them before
sending to table, for if not sufficiently salted they
are very insipid.

All spices, herbs, etc., boiled with the beans for
flavouring purposes, should be tied in a small piece
of muslin, which may at any moment be easily
removed.

Haricot bean pulp, which will be found frequently
mentioned in the following recipes, is made by
boiling the beans until tender and rather dry, and
then rubbing them through a wire sieve with a
wooden spoon.