Home › The Principles of Cookery › Haricot Beans

Haricot Beans

This vegetable, which is cheap, nourishing, and easily cooked, is not nearly so popular as it deserves to be. It is commonly used and largely cultivated on the Continent; elsewhere it is generally sold in a dried state. The only secret in connection with it is to soak the beans in plenty of cold water for several hours before they are used, and then to put them into a saucepan with cold water to simmer gently until tender. After soaking the beans will have become considerably larger. They can be bought at the corn and flour shops for 4d. or 6d. per quart, and if purchased in large quantities are generally sold cheaper. They should be stored in a dry place, but it is well not to keep them longer than twelve months, or there is a danger of their becoming musty. (See also BEANS, HARICOT.)