No. 149 Haricot Beans
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.