Recipes > Vegetables > Beans > Butter Beans with Parsley Sauce

Butter Beans with Parsley Sauce

Instructions

Pick the beans, wash them, and steep them over night in boiling water, just covering them. Allow 2 or 3 ounces of beans for each person. In the morning, let them cook gently in the water they are steeped in with the addition of a little butter, until quite soft, which will be in about 2 hours. The beans should be cooked in only enough water to keep them from burning, therefore, when it boils away, add only just sufficient for absorption. The sauce is made thus:

Sauce

• 1 pint of milk
• 1 tablespoonful of Allinson fine wheatmeal
• handful of finely chopped parsley
• juice of 1/2 lemon
• pepper and salt to taste

Instructions

Boil the milk and thicken it with the flour, which should first be smoothed with a little cold milk, then last of all add the lemon juice, the seasoning, and the parsley. This dish should be eaten with potatoes and green vegetables.

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Source

Dr. Allinson's Cookery Book (1915).