Haricot Beans Recipe

1 pint soaked haricot beans.

1 pint water.

1 teaspoon salt.

1 ounce butter.



Boil the beans in the water for half an hour, add salt, and boil again

gently for another half or three-quarters of an hour; strain away the

liquor, and leave the beans in the colander to dry off. Dissolve the

butter in a stewpan, gently toss the beans in it, taking care not to

break them, and serve.



Either chopped parsley, grated nutmeg, or lemon juice may be added to

the butter, but the beans are extremely good quite plain.



Note.--They may also be served in the liquor. See General Hints, page 1.

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