Recipes > Vegetables > Beans > Green, shelled, Lima, or other Beans

Green, shelled, Lima, or other Beans


  • 1 quart of beans
  • 2 ounces of butter
  • salt
  • pepper
  • about 1 teaspoonful of vinegar, or the juice of half a lemon
  • 1/2 teaspoonful of parsley chopped


Shell the beans, throw them in boiling water with a little salt, and when cooked drain them. Put the butter in a saucepan, and when melted put the beans in with salt and pepper; toss gently now and then for three or four minutes, then add the vinegar and parsley. Mix and serve warm. They may also be prepared as string-beans, either au jus, in maitre d'hotel, or in salad.


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Hand-Book of Practical Cookery (1884).

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