Red Beans, Smothered

Steep a pound of red beans for six hours in cold water, drain, put them into a saucepan and moisten to double their height with cold water; add half a pound of blanched bacon, a carrot cut in four, and a bunch of parsley garnished with thyme and bay leaf. When the beans are three-quarters done, take out the carrots and herbs and put in one pound of small onions fried in clarified butter, also a pint of red wine; continue to boil until thoroughly done, then drain, and put them back into a sautoir and thicken with a little espagnole sauce (No. 414), seasoning with salt, pepper and chopped parsley. Dress the beans and surround them with the bacon cut up in slices. The red beans may be replaced by white or black beans.