Dissolve the butter in a stewpan, place in the beans, the onion cut up, and the water, and boil for two hours; add salt. Simmer for half an hour longer, then shake in the semolina, and continue stirring for about ten minutes. Cooked semolina will do equally well, and need only be added five minutes before serving (about a quarter of a pound will be required). Lastly, add tomatoes, which should have been previously stewed (see [No. 155]), and serve.
[No. 45.]—Haricot Bean Stew.
- ½ pint soaked haricot beans.
- 2 carrots.
- 2 turnips.
- 2 onions.
- ½ ounce butter.
- 1 pint water.
- ½ pint
- ½ teaspoon salt.
- 1 dozen peppercorns tied in muslin.
- 1 tablespoon soaked or crushed tapioca.
Boil the beans in the water with the butter, vegetables sliced, and the peppercorns, for two hours; remove the peppercorns, add salt and tapioca, and stir until it thickens.
[No. 46.]—Haricot Bean Ragoût.
- 1 pint soaked haricots.
- 1 quart water.
- 2 carrots.
- 2 turnips.
- 2 onions.
- 1 teaspoon salt.
- 2 ounces butter.
- 1 tablespoon flour.
Boil the haricot beans until tender, adding salt a short time previously. Strain and spread the beans on a dish that they may dry. Slice the carrots and turnips very fine, and boil for half an hour in the liquor; strain also. Slice the onions, and fry ten minutes in the butter, but do not allow them to brown; add haricots and flour, and simmer altogether another five minutes, stirring all the time. Chop the vegetables very fine, add to the beans and onions, pour in the liquor, stir until it boils and thickens, and serve.
[No. 47.]—Haricot Bean and Green Pea Stew.
- ½ pint soaked haricot beans.
- ½ pint shelled green peas.
- 1½ pints of water.
- 1 onion.
- 1 ounce butter.
- ½ ounce flour.
- 1½ teaspoons of salt.
- A sprig of mint.
Boil the haricot beans in the usual way with one pint of the water, one teaspoon of salt, and the onion sliced. When cooked, thicken with a paste of the flour and butter. Boil the green peas with the remainder of the water, salt, and mint. When tender, mix with the haricot beans, and serve with sippets of toast.