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White Kidney Bean

The haricot blanc, or white kidney bean, deserves to be introduced more generally into out kitchens. There are various methods of cooking these beans, but the best is to have them softened in the gravy of a leg of mutton; they are then a good substitute for potatoes. They are nearly as good dressed with oil or butter, and Napoleon was exceedingly fond of them dressed as a salad. Of course, we allude here to the bean which, in full maturity, is taken from the pod, and eaten in winter. In England we eat the pod itself (in summer) split, and served with roast mutton and venison. The mature bean, however, makes an excellent dish.