Recipes > Vegetables > Beans > Colored Beans, stewed

Colored Beans, stewed


  • 1 quart of beans
  • 1/2 pound of bacon
  • 4 small onions
  • salt
  • pepper
  • 2 ounces of butter
  • 1 teaspoonful of flour
  • 1 teaspoonful of chopped parsley
  • 1/2 pint of claret wine


Soak, boil five minutes, and drain the beans. Put the bacon in a stewpan and set it on the fire; five minutes after, put the beans in, with the onions, salt, and pepper, boil gently till cooked, and drain. Put the butter in a stewpan on the fire; when melted, sprinkle in it the flour, parsley, then the beans, without the bacon and onions; toss now and then for ten minutes, then add the claret wine, the same of the water in which they were cooked, boil gently twenty minutes; then put in it also the bacon and onions, boil five minutes longer, and serve the whole on the same dish.


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Hand-Book of Practical Cookery (1884).

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